Spaghetti con il tonno

• 11 ounces (300 g) oil-packed tuna
• leaves from 1 small bunch

Drain the tuna and break it up with a fork. Chop the parsley leaves finely.

Crush the garlic clove, put it in a saucepan with the oil, and cook over medium heat for a couple of minutes, or until it begins to brown. Add the tuna and the tomato purée, season generously with salt and pepper, and continue cooking the sauce over medium heat for about 20 minutes.

Meanwhile, drop the s