The cookbook calls for twice as much tuna but I didn’t feel like that was necessary, but I also don’t have enthusiastic tuna eaters here. Double it if you do!

These are some assertive flavors. Don’t like olives? Swap in some marinated artichoke hearts. Skip the anchovies if that sounds too fishy for you (but we’re only using a little bit!). Want more greens? Stir in some baby kale or spinach off the heat to just wilt.

I’m trying to keep this gluten free to respect the goal of the book but this pasta would be great with some crispy breadcrumbs on top!

Adapted from It’s All Good.n