Tuna pasta

2 tablespoons virgen oil
2 cloves garlic, chopped
1 cup chopped flat leaf parsley
One 28-ounce can crushed tomatoes
Salt and Pepper
One 6-ounce can white tuna in olive oil, drained
One 1-pound box medium pasta shells

1.- In a large saucepan, heat the olive oil over medium heat. add the garlic and cook until fragrant, about 1 minute. Add 2 tablespoon parsley and cook1 minute. Add the tomatoes and season with salt and pepper. Cook over low heat until the sauce thickens, about 20 minutes. Whisk in the butter then stir in the tuna.
2.- Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain.Add the pasta to the tuna sauce and stir in three quarters of the remaining parsley; season with salt and pepper. Top with the remaining parsley.