Spaghetti all'Ascolana

This is an easy and tasty plate of spaghetti with tuna, made "ascolana" by virtue of the olives. The area around Ascoli Piceno is known for its tender, large, green olives, which are tossed into the sauce to add a bit of "oomph". The best part is, the sauce is made in the time it takes to boil the pasta, so it's a great go-to dish on busy days.

1 can tuna (best if packed in olive oil)
1 clove garlic
1 tomato or a handful of cherry tomatoes, chopped
A handful of parsley, minced
1 cup dry white wine
Pinch of peperoncino (red chile flakes)
Large green olives, drained
Spaghetti or pasta of your choice

Put a pot of water on to boil. In a large skillet, drain the olive oil from the tuna can and heat it. Add the minced garlic and saute until golden. Add the tomatoes and parseley, and cook a few minutes until tomatoes are soft, and then pour in the wine. Let evaporate a minute, sprinkle in the peperoncino and add the tuna from the can, along with the olives. Stir well and cook a few minutes until it becomes a sauce, adding more wine if needed to keep it from drying out.

Drain the pasta and toss it with the sauce. Serve with a sprinkling of minced parsley on top, if desired.