Pasta al tonno

INSTRUCTIONS

• 1
  Pour 2.5 liters of water into a large pot and bring it to a boil over high heat. Meanwhile, peel the garlic and slice it, then halve all the cherry tomatoes. Once the water in the pot starts boiling, salt it, add the pasta, reduce the heat to medium, and cook the pasta for 8⁠–⁠12 minutes (or for the time indicated on the pasta package).
• 2
  Meanwhile, prepare a large pan, pour in 2 tablespoons of oil, add the sliced garlic, anchovies, and chili flakes, turn on low to medium heat, and heat for 3⁠–⁠5 minutes until the garlic becomes fragrant and the anchovies completely dissolve. Then mix everything, add the sliced cherry tomatoes to the pan, and step back as the tomatoes will splatter. Sauté the mixture for another 2⁠–⁠3 minutes until the tomatoes release their juice.
• 3
  By this time, the pasta should be finishing cooking. Once cooked, take 100 ml of the pasta water from the pot and drain the rest. Once the cherry tomatoes in the pan release their juice, pour 100 ml of pasta water into the pan, add the drained tuna, and while stirring constantly, heat the entire mixture for another 1⁠–⁠2 minutes over low to medium heat until it thickens.
• 4
  Then turn off the heat, add the cooked pasta and basil leaves to the pan, and mix the entire contents of the pan. Season the resulting mixture with lemon juice, salt, and pepper, mix again, divide into 3 plates, and serve.