540g Paccheri
280g High quality canned tuna in oil (save the oil)
9oz Carbone Marinara
48 pc Taigasca Olives (pitted and halved)
½ cup Chopped parsley
3 cloves minced garlic
45g Carrot brunoise
45g Celery brunoise
68g Onion brunoise
2 fl.oz Tube of tomato paste
112mL White wine
Chili flake to taste
1.5fl.oz Olive Oil5oz Cream
Salt to taste

1. Sauté the garlic in olive oil over medium heat until just golden. Add the carrot, celery, onion, and chili flake. Cook for 10-15 minutes over moderate heat, until the vegetables are softened.

2. Add the tomato paste and toast for 2 minutes, stirring frequently. Deglaze with white wine and bring to a boil, but do not reduce. Add the cream and remove from the heat.

3. Bring a large pot of water to a boil and season with salt. Cook the pasta until al dente. Meanwhile add tomato sauce to the pan with the cream. Drain the pasta and add to the pan with the sauce. Bring to a boil and add the olives, parsley and tuna. Add some of the reserved oil from the tuna and toss to fully dress the noodles. Check for seasoning and serve.