1/3 c. finely chopped onion
2 cloves garlic, minced
1 tbsp. olive oil or cooking oil
1 (28 oz.) can tomatoes, finely cut up
1 (6 oz.) can tomato paste
1 (3.5 oz.) can pitted ripe olives, drained
1 tsp. sugar
3/4 tsp. dried Italian seasoning, crushed
1/8 tsp. salt
1/8 tsp. ground red pepper
1 (12 1/2 oz.) can tuna, drained and broken into chunks
8 oz. pkg. mostaccioli, rigatoni, or other pasta
1 tbsp. snipped parsley

In large saucepan, cook onion and garlic in hot olive oil or cooking oil until onion is tender but not brown. Carefully stir in undrained tomatoes, tomato paste, ripe olives, sugar, Italian seasoning, salt and ground red pepper. Bring to boiling; reduce heat. Boil gently, uncovered, about 20 minutes or to desired consistency. Stir in tuna, heat through. Meanwhile cook pasta and drain. Return pasta to saucepan. Add sauce and toss gently until pasta is coated. Transfer to a warm serving dish. Sprinkle with parsley. Makes 4 main dish servings.