Preparation:

1. In a large saucepan heat water, salt and bring to a boil. Remove the leaves from the rapini. Roughly crush the bread and halve the cherry tomatoes.
2. Crush and saute garlic cloves in 30 g olive oil. Pour the rapini into the boiling water and cook for 5 minutes. Drain them and add them to the pan with the oil and garlic. Add the cherry tomatoes and cook for two minutes. Remove from the heat.
3. Bring to a boil the water in which the rapini was cooked and add the pasta. While they are cooking, toast the bread crumbs in a non-stick pan with the remaining olive oil until golden brown.
4. Put the pan with the rapini back on medium high heat and add the pasta with some water. Add the tuna and leave for two minutes. Turn off the heat, remove the garlic, sprinkle with the toasted breadcrumbs and serve immediately.