Tuna Spaghetti with Pangratatto | Recipe by Claire Thomson

Ingredients

• 400g favourite pasta shape, spaghetti would be ideal
• 4 tbsp good olive oil
• 3 – 4 cloves garlic, peeled and finely chopped
• Big pinch of dried chilli flakes, to taste
• 400g cherry tomatoes, cut into ¼
• 150g tuna in olive oil, drained
• 80g black or kalamata olives, stoned and roughly chopped
• 2 tbsp capers, rinsed or desalinated, as appropriate
• Zest and juice of 1 unwaxed lemon
• Small bunch parsley, leaves finely chopped
• Salt, to taste
• 1 packet of Peter’s Yard Rosemary And Sea Salt sourdough crackers, crushed into a coarse crumb
• 1 large clove garlic, peeled and kept whole
• 2 tbsp olive oil
• 1 tsp finely chopped fresh rosemary