Pasta with Tuna and Olives

Fairly untraditional(?) Sicilian style pasta with Tuna.

Whole Wheat Pasta with Tuna and Olives

Yield: 4 to 6 serving

1 pound whole wheat spaghetti
olive oil
1 diced red onion
4 cloves thinly sliced garlic
1.5 teaspoon crushed red pepper flakes
1 mini can tomato paste
1 1/2 cups reserved pasta cooking water
salt and pepper
1 jar calamata olives, pitted and chopped (about 1-1.5 cups)
2 (7-ounce) cans olive oil packed tuna
1/4 cup chopped fresh parsley leaves
Grated Parmesan

Cook the pasta for 5 minutes before starting the sauce. While the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil.
Once the oil is hot, add the onions and garlic to the pan cook the onions, stirring occasionally until soft and slightly caramelized, about 3 to 4 minutes. Add the red pepper flakes and tomato paste to the pan.
Drain the pasta from the pot and add it to the pan as well as the 1 1/2 cups of reserved pasta cooking water. Season the pasta and add the olives, tuna and parsley to the pan. Continue to cook the pasta, tossing, until most of the water has evaporated, a few minutes.
Serve with Parmesan sprinkled on top.

Or be lazy:
Mix 28oz "tomato sauce" with 2 cans tuna and 1 jar olives and chiles. Mix with pasta, add parsley and cheese.