Shells All'isolana

Preparation:

Preparation: Cut the tuna into small pieces all the same, depriving it of the skin and bones. Then wash and chop the parsley and, apart from the peeled garlic. Put the garlic and half of the chopped parsley in a saucepan with 5 tablespoons of oil and fry over a very low heat (otherwise the parsley will tend to become dry), add the tuna pieces and let them brown for 10 minutes. Add the tomatoes previously reduced to fillets, the chilli pepper and a generous pinch of salt and cook over low heat with the container covered for 15-20 minutes. While the sauce finishes cooking, add the capers that you will have quickly passed under running water, drained and coarsely chopped, and the remaining parsley. Mix well. Drain the pasta al dente and season it with the tasty sauce, stirring constantly to mix. Serve hot immediately, taking care to remove the red pepper.