Cook the pasta in a large pan of boiling water for 10 minutes according to the packet instructions.
Meanwhile, heat the oil in a small frying pan and cook the garlic and tomatoes for 2-3 minutes until softened but still holding their shape.
Drain the paste and return to the pan,off the heat. Add the tomato mixture, tuna, basil and Parmigiano Regiano and toss lightly together. Divide between bowls, add a good grinding of black pepper and serve.
Try stirring through cooked long grain rice instead of pasta for a delicious, gluten-free variation on this dish.
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