Preparation

• Bring a 6- to 8-quart pot of well-salted water to a boil over high heat.
• Heat the oil and garlic in a 12-inch skillet over medium-low heat. Cook for 2 minutes, pressing on the garlic with a fork to release its fragrance; don’t let it brown.
• Stir in the olives, peppers, and sun-dried tomatoes and cook, stirring occasionally, until heated through, 3 to 4 minutes. Add the tomatoes and their juice and use the fork to crush them a bit. Raise the heat to medium high and bring to a simmer. Lower the heat to medium low and cook, stirring occasionally, until slightly thickened, about 10 minutes.
• Add the tuna, breaking it up with the fork, and cook, stirring occasionally, until the sauce has thickened, 5 to 10 minutes. Remove the garlic and stir in the parsley.
• Meanwhile, cook the pasta until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta. Add the pasta to the sauce and toss to coat, adding a little of the reserved cooking water to moisten if necessary.