Spaghetti Tuna, Olives And Capers

Preparation:

Preparation: In a large frying pan, fry the garlic cloves and the chilli pepper in 4 tablespoons of oil. Add the finely chopped anchovies and fry for 1-2 minutes. Then add the peeled tomatoes passed through a vegetable mill and let the sauce thicken slightly. Lightly salted. Drain the tuna from the preservation oil, crumble it with a fork and brown it lightly in a pan with a spoonful of oil. Coarsely chop the olives and finely chop the capers. When the sauce is almost ready, add the tuna, olives and capers and simmer for another 5 minutes to blend the flavours. In the meantime, boil the pasta al dente, drain it and just toss it in the pan with the sauce. Turn it off, sprinkle with chopped fresh parsley, turn the pasta in the sauce and serve immediately.