Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta cooking liquid.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant (be careful not to burn it, or it'll taste bitter).
Add the halved cherry tomatoes and olives to the skillet. Cook for 3-4 minutes, until the tomatoes soften slightly and release their juices.
Add the drained tuna to the skillet and gently mix. Season with salt and pepper to taste.
Add the cooked and drained pasta to the skillet. Pour in the reserved pasta cooking water and mix well to ensure the sauce is evenly distributed (the pasta will absorb the liquid and become even more delicious!).
Serve immediately. You can sprinkle with fresh parsley or Parmesan cheese if you like.
- Don't skimp on fresh herbs (parsley, basil) – they'll add a lovely freshness to the dish, making it sing!
- For a bit of a kick, sprinkle in a pinch of red pepper flakes.
- If fresh tomatoes aren't on hand, a 14.5 oz can of diced tomatoes (drained) works wonderfully as a substitute.
- The pasta cooking water is liquid gold! Its starch helps the sauce cling beautifully to the pasta and makes it extra silky.
- Don't overcook your pasta. It's best when it's "al dente" – chewy and slightly firm in the center.
