Pasta ala Carlo 1/2 cup olive oil 60 g. minced garlic dash of ground white pepper 2-1/2 tsps.

iodized salt 1-1/2 Tbsps. basil leaves dash of chili powder 300 g. stewed peeled tomatoes, chopped 1 Tbsp. tomato paste 40 g. black olives, pitted 30 g. whole capers 1 can tuna chunks 1 Tbsp. pesto sauce 3 g. or dash of pepperoncino 1 Tbsp. sugar 1 k. cooked spaghetti noodles 1 tsp. Parmesan cheese sprig of parsley for garnishing Heat the frying pan over medium heat. Put olive oil and saut the garlic. Cook for about 15 seconds, taking care not to brown it Add all the spices: Pepper, salt, basil leaves, and chili powder. Stir constantly, then add the chopped stewed tomatoes and tomato paste. Simmer for three minutes. Add the tuna chunks, black olives, and capers. Stir. Simmer for another five minutes. Remove from heat. Blend in the pesto sauce, pepperoncino, and a dash of sugar. Place the cooked spaghetti noodles into the pan with all the cooked ingredients. Mix until the noodles are all coated. Sprinkle with a dash of Parmesan cheese right before removing the pasta from the pan. Portion and place it in a serving bowl.