Linguine alla Strombolana

Preparation:

Preparation: Put the olive oil and the garlic in a saucepan with a non-stick bottom, brown the garlic and remove it from the saucepan. In this oil over a very low heat, brown the tuna and anchovies, then add the olives as well. Stir again for a few seconds, and add the tomato puree, salt, e. leave to cook for about 3/4 of an hour. Meanwhile, boil the linguine, and when cooked, season them with the prepared sauce. Serve piping hot with a splash of pecorino romano. The recipe can be varied by adding 100 g of salted capers together with the olives (making sure to rinse them to remove the excess salt).