2oz Spaghetti or Linguini you can use another kind if that’s all you have
1 Can Italian Tuna in Olive Oil Mostly Drained
½ Pint Grape/Cherry Tomatoes Cut in Half
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Italian Parsley
1 Teaspoon Garlic
½ Teaspoon Worcestershire Sauce
⅛ Teaspoon Fermented Habanero Pepper or ½ teaspoon crushed red pepper or 1 minced chile , adjust to the level of heat you want
Drain the olive oil and add chop it slightly in the can. Add the Worcestershire sauce over top and marinate for a few minutes. Get the pasta water started while you make the sauce. By the time the pasta is done, so will the sauce. Always cook pasta 1 minute under so you can finish cooking in the sauce. Add olive oil to the pan and lightly cook garlic until fragrant. Add tomatoes to the pan cook for a minute.
Stir that around, and when the pasta has 2 minutes remaining add the tuna. Bust up the tuna a bit, you don’t want to cook, just heat it up.
Hit the sauce with salt, pepper and parsley. Drain pasta and add it to the pan. Cook in the pan until desired doneness is reached. Grab a napkin and dig in.