Bring a large pot of water to the boil; once boiling, add salt (approx. 7 grams per liter) and cook the Wholewheat Spaghetti for the time indicated on pack.
At the same time, in a large non-stick frying pan, cook the onion and garlic in olive oil. Once the onion is golden brown, remove the garlic and add the chilli, thinly sliced (for a more delicate taste, remove the seeds).
Add the tuna (drained from the olive oil) and the Napoletana sauce. Bring to a simmer for a few minutes.
Drain the Spaghetti Integrali al dente, and toss with the Napoletana Sauce and tuna.
Serve with a sprinkle of fresh chopped parsley, and with the cherry tomatoes, cut in quarters.
See whole pasta range
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