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 it infuse without letting the sauce dry out.

Cook the spaghetti in plenty of salted water, and when it's still al dente, drain it.

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

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