Pasta with canned tuna, olives, capers and tomatoes

In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 2-3 minutes.

Stir in the minced garlic, anchovies, and red chili pepper and sauté for another minute until fragrant.

Add the diced fresh tomato, olives and capers to the skillet. Cook for about 5 minutes, allowing the flavors to blend.

Turn off the heat, add the parsley and basil. Save some extra for garnish. Taste for seasoning and add salt and pepper as needed.

Cook the pasta in a large pot of salted boiling water until al dente, following the package instructions.

Drain and set aside, reserving a cup of pasta water.

Toss the cooked pasta into the skillet, mixing it with the sauce.

Gently fold in the flaked tuna into the sauce. If needed, add a splash of reserved pasta water to create a smooth and well-coated sauce.

Serve the pasta hot, garnished with more basil and parsley and a nice drizzle of olive oil.