Italian parsley (or regular parsley) and black pepper
Extra virgin olive oil
Mince the garlic, remove the seeds from the red chili pepper and slice it into rounds, cut up the anchovy and parsley, then chop up half of the olives and keep the rest whole.
The capers will be used as is. Boil the pasta as instructed on the package.
Pour a generous amount of olive oil in a pan, and heat garlic over low heat until fragrant. Add the red chili pepper and anchovies, and lightly sauté, keeping an eye on the pan to prevent burning.
Add the chopped and whole olives, tomatoes, tuna, and capers, and lightly simmer. Remove from heat until the pasta is ready.
Once the pasta is ready, toss in the sauce, drizzle extra virgin olive oil, toss ingredients together, then it's ready to serve. (It's great with plenty of oil!)
Transfer to serving dishes, then garnish with parsley (or dried herbs, such as parsley or basil).
Here it is with black olives. Use which ever variety you like. Feel free to sprinkle Parmesan cheese on top.
Story Behind this Recipe
I love the ingredients used in this pasta, so I make it often. It's simple to prep with just a can of tuna!
Adjust the amount of tuna to taste. It also tastes nice and simple without it. Use 20 g of natural cooking salt to 2 liters of water for boiling the pasta. I use canned chopped tomatoes. If you use canned whole tomatoes, be sure to mash them. If you use the entire can of tomatoes and stew the sauce, the taste will become nice and rich.