1 Rinse parsley and thyme, shake dry, pluck leaves and chop finely.
2 Peel garlic and chop finely. Halve chile pepper lengthwise, remove seeds, rinse and finely chop.
3 Strain canned tuna in a sieve and separate with a fork into small pieces.
4 Heat 1 tablespoon oil over medium heat in a pot and sauté garlic and chile pepper. Add thyme and half of parsley, then add tomato puree and cook over medium heat for 15 minutes.
5 Meanwhile boil salted water in a large pot and cook noodles according to package instructions until al dente.
6 After tomato sauce cooks for 15 minutes, fold in tuna. Season with salt and pepper and cook for another 5 minutes.
7 Drain noodles in a sieve and collect 75 ml (approximately 1/3 cup) cooking water. Mix noodles with remaining olive oil, remaining parsley and the tomato sauce. Serve immediately.