Finely chop the 3 garlic cloves, the parsley, and the fresh chili pepper. Halve the 100 g cherry tomatoes and roughly chop the 60 g Tuscan olives.

Bring a large pot of salted water to a rolling boil over high heat.

Heat the 45 ml extra virgin olive oil in a large skillet over medium heat. Sauté the garlic and fresh chili pepper for 1 to 2 minutes until fragrant.

Add the 100 g cherry tomatoes and cook for 3 minutes until they begin to soften. Stir in the 120 g tomato passata.

Add the 150 g canned tuna, 30 g capers, and 60 g Tuscan olives to the sauce. Simmer for 5 minutes and season with salt and black pepper.

Cook the 400 g spaghetti in the boiling water until al dente, following the package timing. Reserve 120 ml pasta cooking water before draining the spaghetti.

Add the drained spaghetti to the tuna tomato sauce. Toss with a splash of the reserved pasta water until the sauce coats the pasta.

Stir most of the chopped parsley through the pasta. Serve topped with the 150 g grated Parmigiano Reggiano and the remaining parsley.