1. Thinly slice garlic, small dice onion and chop anchovies.
2. Cook pasta according to package instructions.
3. Meanwhile, heat up a large non-stick skillet over medium heat. Add onion, garlic and anchovies (along with the oil in the can). Cook until fragrant and anchovies dissolve.
4. Stir in tomato passata and chili flakes and bring the sauce to a simmer.
5. Stir in drained tuna, taking care not to break up the chunks too much. Taste and season with more salt if necessary.
6. Drain pasta and add to the tomato sauce. Stir until well coated. Remove from heat.
7. Garnish with fresh basil and serve. Top with grated pecorino cheese if desired.
8. Enjoy!

NOTE:

Canned anchovies add a wonderful savoury umami flavour to the sauce. But if you’re not a fan, feel free to omit it. If omitting anchovies, add 1 tsp of olive oil when sautéing onion and garlic, and season the sauce with a bit of extra salt.

Feel free to adjust the amount of chili flakes according to your spice tolerance.

Feel free to omit pecorino cheese to make this dish dairy-free.

Double the amount of tuna for extra protein if you like.

Use any pasta shape/ type you desire that suits your dietary needs eg. gluten-free, high-protein, whole wheat etc.