The recipe

Pasta: boil the water; when it boils, salt it with a little less of a handful of salt (for 200gr of pasta, use your best judgment for the quantity you want to use). Cook it for 10/12 minutes (look at the package of the pasta, a little al dente is the best). When the time is up, drain the pasta (better to taste it first) and put it in the pan with the "sauce" or "condiment" or whatever you call it that you will have prepared while the pasta was cooking

The Sauce or Condiment or Whatever: Clean the anchovies from the spines, cut the olives and the cherry tomatoes in half or smaller parts. Have the tuna ready (I used the classic canned one). Put oil in the pan and let it heat up. Then put the anchovies in, let them "flake" a little and then put the tuna in. Then, the tomatoes, that will release the water inside them making the liquid/sauce part of the dish. At last, the olives. I put them last because I don't them to become too soft, but that's a personal choice I guess. As for the time, the pasta required 10 minutes to cook, so I put the anchovies in the pan when there were 5 minutes left and finished cooking the sauce or condiment or whatever when the pasta was ready.

Then put the drained pasta in the pan and mix everything together. A little hot pepper can be added, if you want.

Of course this being a very simple recipe, the quality of the ingredients is a key element. I mean, the quality is always important, but with a simple recipe like this the "goodness" and overall tastiness of the dish is directly proportional to the quality of the ingredients. The anchovies were fresh from the market (here in this little town in Sicily everything is fresh and godly good), the tuna was canned with olive oil, the cherry tomatoes and olives were "kilometer zero", from the countryside around the town. The pasta was De Cecco, one of the very best here in Italy. The oil was Italian, extra virgin and cold pressed.

Overall cost of the ingredients: a title over 3€