In a pan, put 3 tablespoons of oil and 1 clove of crushed garlic and quickly melt the 2 anchovies (if you wish, you can add a few pieces of red pepper).
Chop the pitted olives, capers and tuna, and pour them in the pan.
After a few minutes, add the tomato pasta, salt and a pinch of oregano and pepper. Let it simmer for 10 minutes.
Meanwhile, boil the rigatoni in salted water, then drain and dress it with the already prepared sauce.
