350 gr spaghetti
250 gr cherry tomatoes
150 gr tuna drained
4-5 anchovies
2 tbsp capers
10 black olives
3tbsp olive oil
2 cloves garlic
bunch of parsley
fresh chilly to taste
fresh basil
pecorino cheese to sprinkle
In a small saucepan put the oil, 1/3 cup water, garlic, chilli, anchovies, olives, tuna and capers, cover and let cook on a low fire for ten minutes stirring occasionally. When the ingredients resemble a dense sauce add the cherry tomatoes cut in half; cook for further 5 minutes until tomatoes are just soft but not mushy, add the chopped parsley and turn off the heat. Cook spaghetti al dente and mix with the sauce. If you like you can sprinkle with basil and cheese before serving or leave it as it is.