Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Miskotini No10. Stir with a cooking fork and let the pasta boil for as long as indicated on the package.
Strain the pasta, keeping about 150 ml of the water in which we boiled the pasta and sprinkle the pasta with 2 tsp. olive oil. Stir and put to the side while preparing the sauce.
In a shallow pot, heat 3 tbsp. of olive oil. Sauté the celery and the pepper for 3-4 minutes, until soft.
Add the garlic, cherry tomatoes, a bit of salt and freshly ground pepper and sauté for 3-4 minutes until the cherry tomatoes are soft.
Pour in the wine and once the alcohol has evaporated, add the water from the pasta and the olive paste. Stir gently, lowering the heat, for 2-3 minutes until sauce thickens.
Add the tuna in chunks, stir and then add the boiled pasta to the pot. Remove from the heat and mix gently to blend the ingredients together.
Serve with lots of freshly ground pepper and parsley.