Spaghetti with Tuna, tomato and Black Olives

This is one of the most common dishes of Italians daily life: Everyone here in Italy has always got in his storeroom a can of tuna, a bottle of tomato sauce/pulp and some pitted olives so whan you come back home and don't know what to cook or don't have much in the fridge, this is our solution!!

Ingredients (Metric and Imperial) Party of 4

• 400g (14 oz) Spaghetti
• 45g (3 tablespoons) of extra virgin olive oil 
• 4 little under olive oil tuna cans, 
• 20-30 black pitted olives
• 750ml (3 CUP) Tomato sauce/pulp
• 1 clove of garlic,finely chopped
• 15g (1 Tablespoon) Salt for boiling water + 1 pinch for the sauce
• 1 pinch of pepper (optional)

Method:

• Put into a nonstick pan the oil and the garlic and put the pan on a low flame
• When the garlic becomes a bit darker, add the tomato sauce/pulp and 1 pinch of sault.
• After 1 minute, add the tuna (undrained and chopped) and the olive. Mix the sauce: when it becomes darker, it's ready. 
• Boil spaghetti in salted water. You've to stop cooking them 2 minutes before the instruction of the packet says. At this time strain them out of the water (saving a glass of it) and pour it in the pan with high flame, mixing them  with the sauce and ending the cooking time in there. The right way to cook them is firm to the bite ( “al dente", in Italian). If they become a bit dry, then add a little quantity of cooking water while mixing.
• Serve on your plates, adding some sauce on the top and, if you like, a pinch of pepper.