Pasta Puttanesca with Tuna

Total time: 25 minutes
     A simple pasta with Mediterranean flavors.  Tuna is not a traditional ingredient, but it makes a more substantial main course for our way of eating.  In Italy, this would be served without tuna, as a pasta course.

 Ingredients:

• 1 1/4 cups (4.2oz, 125gr) penne, rigatoni or other bite-size pasta
• 1 tbs olive oil
• 1 tbs chili powder
• 1 medium onion
• 1 green bell pepper
• 3 cloves garlic
• 2 tbs capers
• 1/2 cup green olives   mine were stuffed with anchovies
• 1 tsp dried basil
• 1 tsp dried oregano
• 15oz (450gr) whole tomatoes
• 12oz (360gr) tuna, canned (tinned)

 Instructions:

• Cook pasta according to package directions.
• Chop onion, pepper and mince garlic.
• Cut olives in half.
• Drain tomatoes (do not reserve liquid) and roughly chop.
• Heat oil in medium nonstick skillet.   Add onion, pepper, garlic and chili powder.  Sauté until onion is tender.
• Add chopped tomatoes with their juices from chopping, capers, olives and herbs.  Simmer, uncovered until thick, about 10 minutes.
• Drain and flake tuna.  Add to sauce and simmer 5 minutes longer.
• Drain pasta, toss with sauce and serve.