Pasta with Tuna and Olives

Pretty good, this was. And it's easy and fast, so it's hard to complain.

• I made all the sauce (for four), since that was the size of my tuna can, but made only pasta for two. This was fine and it didn't seem over-sauced.
• No extra pasta water.
• For the tomato sauce, I used a cup of tomato "sauce", which is nothing but tomatoes, deseeded, cooked down, and puréed., from the freezer.
• We both thought the olives should be coarsely chopped, rather than halved.
• The Parmesan shavings were a nice touch.

Altogether a nice nice with a salad.