for 4 servings
- 4 cups Rigatoni
- 2 tablespoons olive oil
- 1 clove garlic (minced)
- 1 ½ cups canned Tuna steak (drained)
- 1 ⅔ cups tomato passata
- 1 cup kalamata Olives
- Basil (sliced)
- 1 tablespoon baby Caper (in brine)
- freshly ground Black pepper
Cook the 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.
If the sauce is a little dry, add some of the cooking liquid from the pasta to loosen it.