This delicious pasta was created by my wife Rhonda. It was based upon a Tuna Puttanesca recipe, but since she was not in the mood for a tomato sauce, she used extra virgin oilve oil, with a fresh tomato added for just a little of that character. This version is made with canned tuna. You could replace that with fresh if you’d like. This is a quick and easy recipe which would be perfect for a weeknight dinner. It’s also a really easy recipe to cut in half if it’s just the two of you.