Step 1

Heat the oil in a medium sized sauce pot over medium low heat.

Step 2

Sauté the garlic, chopped onions and the crushed chilli pepper just until the onions are soft, while stirring often for about 5 minutes.

Step 3

Add in the passata (Italian strained tomatoes), dried basil, salt and pepper and stir well.

Step 4

Fill the bottle of passata three quarters full with water. Give it a good swirl and add this to the sauce. Stir well.

Step 5

Bring the sauce to a boil then lower the heat, cover and simmer for about 45 minutes or until the sauce thickens and the sweet concentrated flavors of the tomatoes come through.

Step 6

While the sauce is slowly simmering, bring a large pot of water to boil.

Step 7

Salt the water and cook the pasta according to package directions.

Step 8

While the pasta cooks, add the drained tuna, slivered kalamata olives and fresh basil to the tomato sauce. Allow to simmer till the pasta is al dente.

Step 9

When ready, drain the pasta and toss with some of the tomato sauce.

Step 10

Plate the pasta and top with more sauce and a sprinkle of basil.

Step 11

Serve while still warm.