This is a typical dish from Naples
xtra virgin olive oil - 50 ml
tomatoes - 500 gms
garlic - 10 cloves
anchovies - 03 pcs de boned
tuna - 01 can
black olives pitted - 50 gms
Bocconcini - 100 gms
Basil - 1 bunch
salt and pepper to taste
Bring a large pot of water to a boil, and add pasta. Cook until pasta is al dente, about 10 to 12 minutes. After the pasta finishes cooking, drain and put the pasta in a bowl, and toss it with 2 tbsp. of extra virgin olive oil. Keep about 1/2 cup of the pasta water on the side.
While the pasta cooks, heat the 3 tbsp. of the olive oil over a skillet on medium heat. Add the garlic and cook until the garlic becomes fragrant. Add the sliced tomatoes, and slowly stir and flip as the tomatoes cook. After the tomatoes have softened, about 4 minutes, smash the tomatoes with a wooden spoon to make a chunky tomato sauce. Remove the skillet from the heat, and add the tomato sauce to the bowl, and stir to combine.
Meanwhile crush anchovies ,tuna and olives and cook in olive oil
Once the tomato sauce is evenly distributed, add the diced bocconcini balls, fresh basil, and anchovy tuna mixture to the pasta, and toss it gently. If the pasta seems dry, add the reserved pasta water in tablespoon increments.