1 package Penne Rigatti
2 cloves garlic
4 Tbsp. olive oil
20 basil leaves
Pepper to taste
Salt to taste
2 cans tuna
15 black olives
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.