Pasta with Tuna and Olives in White

Method

1. Rinse and dry salt-cured anchovies, remove spines, and chop finely.
2. In a pan, heat olive oil and add whole garlic cloves; let them brown gently.
3. Lower the heat, add the chopped anchovies, and stir until they dissolve into the oil.
4. Add a pinch of chili pepper and a splash of water.
5. Add chopped sun-dried tomatoes and both taggiasche and Castelvetrano olives. Let them heat through.
6. Cook the pasta (preferably linguine or spaghetti) in salted boiling water until very al dente.
7. Transfer the pasta directly into the pan with the sauce.
8. Add a generous amount of tuna (preferably high-quality oil-packed tuna, flaked into chunks). Add some pasta cooking water and stir.
9. Continue cooking, adding pasta water little by little until the pasta is perfectly al dente and the sauce becomes creamy.
10. Remove from heat, garnish with fresh parsley, and serve immediately.