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1
Soak the olives and capers in water for about 10 minutes.
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2
Finely chop the garlic, anchovies, olives and capers.
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3
Bring the water to cook the pasta to a boil.
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4
Put the olive oil, garlic, anchovies, olives, capers and tuna in a frying pan, and saute over medium heat.
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5
When the garlic is cooked (before it starts burning), add the butter.
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6
When it's melted, take the frying pan off the heat and put in the white wine.
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7
Start cooking the pasta.
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8
Put the pan back on the heat and evaporate the alcohol in the wine.
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9
Add the tomato sauce, season with salt and pepper and taste.
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10
If it tastes a bit salty, it is just right.
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11
If the pasta is ready at this point it's perfect, but if it needs more time, turn the heat off under the frying pan.
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12
Once the pasta is cooked, start heating the frying pan over high heat.
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13
Transfer the pasta to the frying pan.
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14
Add the Parmesan cheese, and toss the pasta and sauce together.
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15
Taste, and add salt and pepper if needed.
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16
Transfer to a serving plate and it's done.
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17
I used fresh pasta this time, so I started cooking the pasta in the last stages, but if you're using dried pasta, start cooking it before you start Step 3.
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18
If you are adding red chili peppers, add them at Step 3.
