Pasta with tuna and cherry tomatoes

Put 2.5 l of water in a large pot and bring it to a boil over high heat. Meanwhile, peel the garlic and slice it thinly, then cut the cherry tomatoes in half. When the water starts to boil, add salt and the whole wheat pasta. Reduce the heat to medium and cook the pasta for 8-12 minutes (or according to package instructions).

Meanwhile, prepare a spacious pan. Add 2 tablespoons of oil, the garlic slices, anchovy fillets, and chili flakes. Heat over low to medium heat for 3-5 minutes, until the garlic releases its aroma and the anchovies dissolve completely. Add the cut cherry tomatoes (caution, they might splatter!) and sauté for another 2-3 minutes until they release their juice.

When the pasta is almost ready, reserve 100 ml of the cooking water, then drain the rest of the water. Add the reserved water to the pan with the tomatoes, along with the well-drained tuna. Stir continuously over low to medium heat for 1-2 minutes, until the sauce begins to thicken.