Step 1: Cook the pasta in heavily salted boiling water until al dente; drain saving 1/2 cup water.
Step 2: Meanwhile, heat oil in stock pot.
Step 3: Add onions and cook until caramelized.
Step 4: Add tomatoes and tuna (undrained).
Step 5: Add 1/4 cup water and tablespoon white wine vinegar to deglaze pan (they used white wine).
Step 6: Add olives and simmer.
Step 7: Add cooked pasta.
Step 8: Cook until saucy, using reserved water to bring together.
Step 9: Toss with parsley.
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