Serves 4
350 g of gluten-free spirali pasta
200 g of tuna in oil
5-6 salted anchovies
extra virgin olive oil
parsley
2 cloves of garlic
salt
chilli
Heat the oil with the garlic in a pan then add the boned anchovies with any excess salt removed. Leave the flavours to infuse for a few minutes before adding the chilli to taste and plenty of chopped parsley.
Sauté over a low heat and with the help of a spatula mash the anchovies then combine the flaked tuna and leave the flavours to infuse for a few minutes. In the meantime boil the gluten-free spirali pasta according to the packaging directions.
Once drained add the sauce and mix thoroughly.
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