Ingredients:

3 cups pasta of choice

1 28oz can of whole peeled tomatoes*

2 tins Fishwife Albacore Tuna

⅔ cup pitted kalamata olives, roughly chopped

1 small red onion, finely sliced

3 large cloves garlic, finely sliced

1 tbsp Oaktown Spice Shop Harissa

1 tsp dried oregano

3 tbsp olive oil

2 tbsp heavy cream or full fat coconut milk (if dairy free)

Salt and pepper to taste

Preparation:

Bring a pot of water to a boil. 

Heat a large skillet over medium heat. Add the olive oil, red onion and a pinch of salt to the pan. Cook, stirring occasionally, until the onions have softened and are starting to caramelize. Lower the heat to medium low and add the garlic, oregano, and harissa. Cook for another 5 minutes or so, allowing the garlic to mellow and the spices to bloom. Add the crushed tomatoes to the pan and stir to combine. Season with salt and pepper.  Simmer till the sauce has slightly thickened, this should take roughly the same amount of time as your pasta takes to cook.

 As your sauce is simmering, cook your pasta! When the pot of water has come to a boil, add a hefty pinch of salt. Cook the pasta according to its packaging directions.

 Once the sauce has thickened and all of the flavors have melded, add the kalamata olives and tuna. Stir to combine and continue cooking on low heat till your pasta is just barely al dente. When the pasta is properly cooked, use a spider skimmer to transfer it to the sauce. Toss to combine, and cook for another minute to allow the pasta to get acquainted with the sauce. Add the cream (or coconut milk) and give it all one final stir to combine. Taste for seasoning and adjust if need be. 

 Serve garnished with basil.