Spaghetti with Tuna

Cook the spaghetti in water with 40g of salt until al dente, drain, and set aside 100ml of the cooking water.

Peel and slice the garlic. Halve the tomatoes. Peel and finely chop the shallot. Finely chop the anchovies as well.

Pour olive oil into a cold pan, add garlic, shallot, and anchovies, and heat to medium temperature. Once the garlic and shallot are translucent, pour in 100ml of the pasta cooking water and remove the pan from the heat.