Recipe

Boil plenty of water in a saucepan that you will bring to the boil (not before), it will be used to cook the pasta.

Finely chop the shallot.

Wash and cut the tomatoes into four parts.

When the water in the pot has reached a boil, pour the pasta into the water.

Pour a little extra virgin olive oil into a pan and fry the shallots (alternatively, brown a whole clove of garlic). Then pour in the cherry tomatoes (if you have opted for garlic, remove it before adding the cherry tomatoes) and sauté everything over high heat.

Season with salt and pepper, then cook for 3 or 4 minutes, still over high heat, stirring occasionally.

Add the tomato puree.

Drain the tuna from the oil, then pour it into a bowl and mash it with a fork to crumble it.

Add the tuna to the cherry tomatoes and tomato puree and mix everything well.

Then pour in a large ladle of the pasta cooking water, lower the heat and add the manually chopped basil leaves.

Drain the pasta al dente (1 or 2 minutes before what is written on the package) and mix them well with the sauce, finishing their cooking in the pan (if necessary, add another ladle of pasta cooking water).

When cooked, turn off the heat and add a little extra virgin olive oil and sauté the pasta once again with the heat off.

Serve immediately, decorating the dish with a few basil leaves or chopped parsley.