Ingredients:

1 package Penne Rigatti

Tomato sauce

2 onions

2 cloves garlic

4 Tbsp. olive oil

4 tomatoes

20 basil leaves

Pepper to taste

Salt to taste

2 cans tuna

15 black olives

Directions:

Pour out abundant water in a pan, and once boiled, season with salt and tip the pasta into.

Chop the onion and the garlic and stir fry in a skillet with some olive oil. Add the chopped tomatoes and cook for some minutes.

Season with salt and pepper.  Stir in the chopped olives and the tuna, and mix.

Serve with some fresh basil leaves.