Add the garlic and olive oil to a skillet, cover, and sauté until the garlic is golden.

Add the capers, tuna, spaghetti, and 2 cups of water (about 480 ml). Cover with the lid.

Cook on high heat for 3 minutes, then reduce to low and finish cooking according to the spaghetti package instructions.

If the pasta dries out too much or you prefer it softer, add a little more water. Serve and sprinkle with fresh parsley. (I skipped the parsley for the kids. Total cooking time was about 10-12 minutes.)