Spaghetti di tonno alla spiccia
In a pan, heat in olive oil two finely sliced garlic cloves (having removed the germ) and two small dried red chillies, add a small spoonful of capres and a few black olives, some mediterranean parsly finelly chopped.
Add a 500g tin of tunafish without its juice and you can also add a 500g tin of tomato pulp (I recommend the bio Delhaize), simmer for 15 min.
Cook the spaghetti (De Cecco or Barilla) allow 100 –150 g per person, remove the water and add to the pan.
Serve with pepper but without parmesan.