Tuna, Anchovy and Tomato Spaghetti

Pour 2 tablespoon of the tuna oil in a pan. Crush the garlic clove and add it to the hot oil, until lightly browned. Add the tomatoes and mash them a bit with a potato masher. Cook until the sauce thickens. Remove the garlic, drain the tuna and crumble it into the sauce. Season with salt and pepper. In a large pot, cook the spaghetti in lots of salted boiling water until al dente. Drain and toss in the sauce pan, with the fresh parsley.