4 Tbs. extra-virgin olive oil
2 to 3 large cloves garlic, minced
Generous pinch hot red chile flakes
3 Tbs. finely minced fresh flat-leaf parsley
2 cups very finely chopped canned tomatoes with their juices
1 tsp. fennel seed, crushed in a mortar or spice grinder
1 can (6 to 7 oz.) imported tuna packed in olive oil, well drained and very finely minced
1/3 cup pitted and quartered green olives
(see 'How to pit olives without frustration')
Salt
3/4 lb. dried penne, rigatoni, spaghetti, or perciatelli

Description

Keep A Stock Of Canned Tomatoes, Canned Tuna, And Green Olives Around, And You Can Make This Pasta At A Moment's Notice. Don't Skip The Fennel Seed--it Complements The Tomatoes And Tuna And Pulls This Sauce Together. Adjust The Garlic And Red Chile Flakes

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