Heat a drizzle of extra virgin olive oil in a large pan.

Gently sauté the garlic, then add the tuna and break it up slightly.

Add the olives, capers, and a little of their brine. Stir and let the flavours meld without letting the sauce dry out.

Cook the spaghetti in plenty of salted water and drain when still al dente.

Transfer the spaghetti directly to the pan with the sauce and toss well over medium-low heat, adding a little cooking water until a creamy consistency is achieved.

Serve and garnish with one or two fresh parsley leaves; those who like a stronger flavour can chop it finely.