Peel the garlic and shallots, finely dice the shallots, and slice the garlic thinly. Pit the olives and slice them into strips, wash and halve the tomatoes.

Wash the parsley thoroughly, shake or spin dry, and chop finely. Grate the cheese and set both aside.

Heat olive oil and shallots in a large, deep frying pan or wide pot and sauté with a generous pinch of salt. Meanwhile, bring a large pot or deep frying pan of water to a boil. Once boiling, add a generous amount of salt to the water, then add the pasta and cook according to package directions.

Once the shallots are translucent, add the garlic and sauté. After 30 seconds, add the olives and anchovies and sauté briefly. After another 30 seconds, add the halved tomatoes to the pan and sauté for about three to four minutes, until the tomatoes are nice and soft.

Add capers and deglaze the pan with balsamic vinegar, let it reduce briefly, and then add about 80 to 100ml of pasta water. Simmer the sauce over medium heat.

One to two minutes before the end of the cooking time, use kitchen tongs to transfer the pasta directly from the pasta water to the sauce, add another 80ml of pasta water to the pasta sauce and stir well, let it simmer in the sauce for one minute.

Add the tuna, parsley, and cheese, stir well, and season with puttanesca seasoning, a few turns of freshly ground pepper, salt (if needed), and the juice of half a lemon. Add more pasta water if necessary.