Pasta al tonno

Pour 2.5 l of water into a large pot and bring the water to a boil over high heat. Meanwhile, peel the garlic and slice it, then halve all the cherry tomatoes. Once the water in the pot starts to boil, salt it, add the pasta, reduce the heat to medium, and cook the pasta for 8⁠–⁠12 minutes (or for the time indicated on the pasta package).

Meanwhile, prepare a large pan, pour 2 tablespoons of oil into it, add the sliced garlic, anchovies, and chili flakes, turn on low to medium heat, and heat for 3⁠–⁠5 minutes until the garlic is fragrant and the anchovies completely dissolve. Then mix everything, add the halved cherry tomatoes to the pan and step back, as the tomatoes will splatter. Sauté the mixture for another 2⁠–⁠3 minutes until the tomatoes release their juice.

By this time, the pasta should be finishing cooking. Once cooked, remove 100 ml of the cooking water from the pot and drain the rest of the pasta water. As soon as the cherry tomatoes in the pan release their juice, pour 100 ml of the pasta water into the pan, add the drained tuna, and, stirring constantly, heat the entire mixture for another 1⁠–⁠2 minutes over low to medium heat until it thickens.