Even though this recipe uses canned ingredients it provides - with a little extra effort - an amazing variation on pasta with tuna. We actually got it from Fine Cooking magazine, Jan 2002, no. 48, p. 106.
Put water on the stove to boil for the pasta.
Heat the olive oil in a skillet, add garlic, chile flakes and 2 Tbs. of the parsley and saute briefly. Add tomatoes and fennel seed. Bring to simmer and let the sauce reduce for about 10 min. Stir in minced tuna and then the olives. Season with salt.
Put the pasta in the rapidly boiling water. When the pasta is a few minutes away from being finished, return the tomato sauce to moderate heat and use pasta water to thin the sauce.
Now this is important: When the pasta is about 1 min. shy of al dente, drain the pasta and stir it into the sauce. Put it back on the heat and toss it gently until the pasta is done.
Add the remaining parsley and obviously some parmigiano if you want to and enjoy!
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