Penne con tonno e olive nere

Preparation - Easy
Serves 4

2 T olive oil
2 cloves garlic, peeled and thinly sliced
red hot chile pepper, to taste or hot pepper flakes (optional)
15 salt-cured black olives, (not ripe olives), stoned and chopped
1-14 oz can tomatoes, crushed or chopped
2 T flat-leaf parsley, washed and chopped fine
1/4 t oregano (rubbing the flakes with your fingers as you add releases the aroma)
1 T capers, rinsed
1-6 oz can tuna fish in water, drained and flaked
salt and freshly ground black pepper
1 lb penne
6 quarts water

In a saucepan, heat the olive oil.
Add garlic and chili pepper, sauté till golden.
Add tomatoes, oregano, and 1 T parsley, stir well and cook over medium heat for 10 to 15 minutes; adding capers for the last couple of minutes. Test for seasoning and add salt if necessary.
You can prepare ahead of time up to this point.
Add tuna and olives and cook over very low heat for 2 more minutes or until tuna is heated through.
Cook the pasta. When ready, drain, preserving a little of the cooking liquid.
Place pasta in warm bowl, and pour sauce over it. If too dry, add a tablespoon or cooking liquid.
Combine, sprinkle parsley (optional) and serve.
No cheese.

Hint: to stone olives, simply press down on the olive with a pestle or a wooden spoon.