Pasta al tonno with Cherry Tomatoes & Basil

Fill a large pot with approx. 2.5 l of water and bring to a boil. Meanwhile, peel the garlic and cut it into thin slices. Wash and halve the cherry tomatoes. Once the water boils, generously salt it and cook the whole wheat pasta al dente according to package instructions (approx. 8–12 minutes).

While the pasta is cooking, heat a large pan and add 2 tbsp of rapeseed oil. Add the sliced garlic, anchovy fillets, and chili flakes. Sauté over medium heat for 3–5 minutes until the garlic is fragrant and the anchovies have almost completely disintegrated. Then add the halved cherry tomatoes and fry for 2–3 minutes until they soften and release their juice.

Shortly before the pasta is done, scoop out about 100 ml of the pasta water. Drain the pasta. Add the pasta water along with the drained tuna to the pan. Stir everything and simmer for 1–2 minutes over medium heat until the sauce thickens slightly.