Ingredients: for 5 people

500 g Pasta Conchiglioni
500 g Cherry Tomatoes
100 g Chopped Garlic
2 pcs Chopped Hot Fresh Chillies
2 pcs Anchovy Fillets
400 g Tuna in Extra Virgin Olive Oil
100 ml Dry White Wine
100 g Pitted Kalamata Olives
50 g Extra Virgin Olive Oil
Parsley
Basil
Oregano
Salt


Procedure:

Start by cooking the Conchiglioni pasta in boiling salted water. It will take 12 minutes to become "al dente". So, while it is cooking, prepare the Tuna Sauce as follows.

Fry the garlic in the extra virgin olive oil until it turns golden. Next add the anchovy fillets, the tuna and the kalamata olives. Then flambé with white wine.
Add the cherry tomatoes and cook for 10 minutes.
Sprinkle with oregano, parsley and basil.
Taste for salt.

When the pasta has boiled for 12 minutes, drain it and add it to the Seafood Sauce.