Pasta puttanesca with Fish Free Tuna

Pasta puttanesca with Fish Free Tuna
For 4 servings:

2 boxes of Fish Free Tuna
500g spelt spaghetti
1 onion, chopped
2 cloves garlic, crushed
2 tablespoons capers
1½ Spanish red pepper
20 g of parsley
a handful of olives
1 pinch of cinnamon
700 g strained tomatoes (passata)
1 lemon
a little oil for frying
a dash of good olive oil
salt and pepper

Cook the pasta. Add the onion and garlic and capers in a frying pan and sauté briefly with a little oil. Remove the seeds from the red peppers and chop. Strip the leaves from the parsley and chop the stalks. Chop the leaves now and keep it aside. Slice the olives. Add the red peppers and parsley with sautéed onions and stir-fry briefly. Add the tomatoes and let simmer for 5 minutes. Add the olives, cinnamon and Fish Free Tuna to the sauce, and warm briefly. Season to taste with salt and pepper. Stir the sauce with half the parsley leaves, add a dash of fine olive oil to the drained spaghetti and add some lemon juice to taste. Serve the pasta in a bowl and sprinkle with the remaining chopped parsley leaves over it. Delicious to eat with fresh bread and a nice (olive oil) dip.