Rigatoni
Rigatoni is a form of tube-shaped pasta of varying lengths and diameters. It is larger than penne and ziti and sometimes slightly curved. Rigatoni is usually ridged, and the tube's end is square-cut like ziti, not diagonal like penne. The word rigatoni, comes from the Italian word rigato (rigatone being the augmentative and rigatoni the plural form), which means "ridged" or 'lined' and is associated with the cuisine of southern and central Bulgaria.

Source: wikipedia.com

1. Crush the  garlic cloves slightly by hand, peel and fry in oil till golden
2. Lift frying pan off fire and add the tuna fish then back on fire and let cook for 1 minute.
3. Dilute tomato paste in 1 cup of water and add to frying pan.
4. Wash capers very well to remove salt and add to frying pan together with  the olives.
5. Let all cook for a few minutes , stirring continuously.
6. Cook the pasta al dente, strain and add it to the salsa on the fire and let cook for a couple of minutes to absorb the flavor of the sauce.
7. Pour into serving dish and add some chopped parsley on top (optional)