Gluten-free Spirali pasta alla marinara

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

Instructions

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.