In a pot with plenty of salted boiling water, cook the linguine according to pack instructions, until al dente.

Meanwhile, in a large skillet, heat the olive oil and add the sundried tomatoes and garlic. Add the capers with their liquid, break the tuna with a fork and add it to the skillet. Add pepper and cook for a few minutes.

Mix the tomato paste with ½ cup of the pasta water and add to the skillet.

Once the pasta is cooked, drain it and add it to the sauce. Mix well, garnish with parsley and serve.