Rigatoni 450 g
Olive oil 2 tbsp
Garlic 1 clove, minced
Tuna 300 g, canned, steak, drained
Passata 400 ml
Olives 150 g, Kalamata
Basil a small bunch, sliced
Capers 1 tbsp, baby, in brine, drained
Pepper freshly ground
Cook the rigatoni pasta in a large saucepan of salted, boiling water until 'al dente; ' 8 - 10 minutes.
Meanwhile, heat the olive oil in a large saucepan set over a moderate heat until hot.
Add the garlic and fry for 30 seconds, adding the tuna, and passata. Stir well and simmer for 5 minutes.
Add the olives, stir well, and season to taste.
Drain the pasta when ready and tip into the sauce, stirring and tossing to coat in the sauce.
Spoon onto a platter and garnish with basil and capers before serving your olive and tuna pasta.
If the sauce is a little dry, add some of the cooking liquid from the pasta to loosen it.