Rigatoni Al Tonno

Directions

1. 1
   Cook the rigatoni in 6 litres of boiling salted water until al dente.
2. 2
   In a heavy frypan heat a bit of extra virgin olive oil along with the capers and olives.
3. 3
   Cook for a few minutes over low heat then add the chopped chilli and the tuna, stirring frequently for five minutes.
4. 4
   Add the chopped tomatoes, season lightly and cook for another 15 minutes.
5. 5
   Add the drained cooked pasta, mix thoroughly and add some freshly crushed pepper.
6. 6
   *Please don't kill the dish by adding parmesan.
7. 7
   Enjoy!