Serves 2

6 oz. pasta (about 21/2 cups)
2 Tbs. olive oil
14 1/2-oz. can chopped tomatoes
1/2 cup pitted black olives, quartered
1/2 cup chopped fresh basil
6-oz. can solid white tuna packed in water, undrained

Cook pasta in a large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally.

Meanwhile, heat 2 Tbs. olive oil in heavy large skillet over medium-high heat. Add tomatoes, olives and basil and bring sauce to simmer.

Drain pasta thoroughly. Mix pasta and tuna with its water into sauce. Toss to heat pasta through, breaking up tuna into large pieces with fork, about 3 minutes. Season pasta with salt and pepper and serve immediately.
(Louise Fiszer)