Add the EVOO and the minced garlic into a large pan. Let the garlic sauté.
Add the tuna, olives and capers, and mix well. Leave to cook for a few minutes.
Proceed to add the Belmorso Chilli Sauce (also called Arrabbiata). Let it simmer over medium heat for 10 minutes.
Boil the water for your pasta with plenty of salt, and then add the pasta to cook following the timing on the packaging.
Take your sauce off the heat.
Drain the pasta, set some pasta water aside, and transfer the drained pasta into the large pan with the sauce you prepared.
Mix, and add some pasta water, only if needed.
Chop the parsley and mix it in with the pasta before serving it.
Buon appetito!
