Spaghetti with Tuna

Method

1. Bring a large pot of salted water to a boil and add the spaghetti. Cook according to package directions (the chef uses 17-minute spaghetti, turning off the heat halfway and covering).
2. While the pasta cooks, heat a generous amount of extra virgin olive oil in a large pan over medium heat. Add the garlic cloves (leave them whole and remove later).
3. Add the desalted anchovy fillet cut into pieces and let it dissolve in the oil.
4. When the garlic is golden, remove it. Add the cherry tomatoes, cut in half if large, and cook on low heat until they soften and release their juices (about 6–7 minutes).
5. Drain the canned tuna and add it to the pan. Stir gently to combine.
6. When the pasta is al dente, drain it (reserving some pasta water) and add it to the pan with the sauce. Toss with a little pasta water to finish cooking.
7. Add a few pieces of tarallo (or 'ciambellini di Sant'Antonio') – they will absorb the sauce and become crispy. Optionally add a teaspoon of nduja for extra heat.
8. Remove from the heat, toss with a final drizzle of olive oil and some fresh parsley. Serve immediately with extra tarallo on top if desired.