400 g penne

2 anchovies

100 g black olives, roughly chopped

100 g green olives, roughly chopped

30 g salted capers, rinsed

150 g tuna (preferably in olive oil), flaked

500 g tomato sauce

3 tbsp olive oil

1 clove garlic, crushed

Oregano, to taste

Pecorino cheese, grated, to taste

Salt and black pepper, to taste

Optional: pinch of red pepper flakes or Calabrian chili paste

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Heat olive oil in a large pan over medium heat. Add crushed garlic and anchovies, cooking gently until the anchovies dissolve into the oil. Add red pepper flakes if using.
Add the chopped black and green olives, rinsed capers, and flaked tuna. Stir for a few minutes to combine and infuse the flavors.
Pour in the tomato sauce, season with oregano, black pepper, and a small pinch of salt. Simmer gently for about 10 minutes until the sauce thickens slightly.
Meanwhile, bring a large pot of salted water to a boil and cook the penne until al dente. Reserve a little pasta water before draining.
Add the drained pasta directly to the sauce, tossing well to coat evenly. Add a splash of pasta water if needed to loosen the sauce.
Serve immediately topped with grated pecorino cheese and a drizzle of olive oil if desired.

Use Calabrian chili paste for a traditional spicy touch.

Balance the saltiness by tasting before adding extra salt — the anchovies, olives, and capers already add salt.

Substitute fresh chopped tomatoes for the sauce for a more rustic version.

Make it vegetarian by omitting tuna and anchovies and adding extra olives or roasted vegetables.

Leftovers can be served cold as a flavorful pasta salad the next day.