Pasta al tonno | Quick Tuna Pasta

Pour 2.5 l of water into a large pot and bring to a boil. Meanwhile, peel the garlic and slice it thinly, and halve the cherry tomatoes. When the water starts boiling, salt it, add the pasta, and cook for 8-12 minutes (or as indicated on the package) over medium heat.

Meanwhile, heat 2 tablespoons of oil in a large pan. Add the sliced garlic, anchovy fillets, and chili flakes. Sauté over low to medium heat for 3-5 minutes until the garlic is fragrant and the anchovies completely dissolve in the oil. Then add the halved cherry tomatoes (be careful, they might splatter!) and sauté for another 2-3 minutes until the tomatoes release their juices.

By this time, the pasta should be almost ready. Before draining, scoop out 100 ml of the cooking water, then drain the rest. When the tomatoes are soft, pour the reserved cooking water into the pan, add the drained tuna, and heat for 1-2 minutes, stirring constantly, until the sauce thickens slightly.