185 g (6 1/2 oz) can tuna in brine or oil, drained and flaked
75 g (3 oz) pitted black or green olives, drained and roughly chopped
Heat the oil in a large frying pan or saucepan and cook the onion over a medium heat for 6–7 minutes until it begins to soften. Add the garlic and cook for a further minute. Pour the chopped tomatoes into the pan with the chilli flakes, if using. Simmer gently for 8–10 minutes until thickened slightly.
Meanwhile, bring a large pan of lightly salted water to the boil and cook the pasta for 10–12 minutes or according to the packet instructions until just tender. Drain and return to the pan. Stir the sauce into the pasta with the tuna and olives and heap into 4 warmed dishes to serve.