Pasta Puttanesca

1/2  pound penne pasta
2 tablespoons extra-virgin olive oil
1 can Italian tuna in oil or water, drained well
2 large cloves garlic, finely chopped
1 tablespoon crushed red pepper flakes
1/2 cup black olives pitted and chopped
1/4 cup green olives chopped
1 1/2 tablespoons capers, drained
1/4 cup rose wine
1 fire roasted diced tomatoes
Fresh ground black pepper


Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.
Meanwhile, heat a large skillet with 2 turns of the pan extra-virgin olive oil over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add rose wine; stir and cook down a minute. Then add tomatoes and their juice to pan. Season with black pepper. Simmer the sauce until the past is ready.


Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat.