Instructions

Start by putting a pot of water to boil. Once it boils, add a handful of coarse salt and then throw your pasta in.

Chop the onion in small pieces

Thinly slice the radicchio

Take the pits out of the olives

Add 1/4 cup of olive oil to a large sauté pan and let it warm up (about 30 seconds). Add the onion and let cook until softened and gold (about 1 minute).

Add the radicchio and salt and let cook until it wilts completely (about 5 minutes).

Lastly, add your can of tuna, with the oil from the can, and the olives and keep stirring them around the pan with the radicchio.

Drain your pasta when it’s about 2 minuted away from being al dente (reserve a full cup of the pasta cooking water) and add the pasta to the pan with the radicchio and tuna. Keep stirring it around the pan, while slowly adding some of the pasta cooking water. This will keep cooking the pasta while also making the ‘sauce’ more creamy. You probably won't need the full cup.

Drizzle your best extra virgin oil and season with peperoncino (chili flakes)