Heat olive oil in a large frying pan. Drain the natural tuna, add to the frying pan with the can of peeled, diced tomatoes with juice. Pick tuna apart with a fork.
Pit green olives, cut into slices, add to frying pan with capers. Heat ingredients and simmer on low heat for 30 minutes.
Remove pits from black olives, cut into slices and cook with oregano for the last 10 min. Season to taste with salt and freshly ground pepper.
Cook the spaghetti al dente. Then pour into a warmed bowl, pour the sugo, mix well and bring to the table.
White Corvo is my recommendation this time.
Spaghetti
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