Finely chop the basil leaves, olives and sun dried tomatoes and the capers, then pulse together with a little olive oil in a food processor to a thick rough consistency (you don’t want it too smooth) Add more olive oil if it seems too dry.
Peel and slice the two garlic cloves and put in a frying pan or skillet with 3-4 tablespoons of heated olive oil when the garlic starts to soften add the olive mixture.
Stir and let the pesto cook on a low heat for about 4 minutes .
Break up the tuna with a fork, add it to the frying pan and mix it well with the pesto and add the cut fresh tomatoes. Let the sauce cook for a few minutes on a moderate heat uncovered until the tomatoes start to soften.
In the meantime cook the pasta al dente in the boiling salted water according to the instructions on the packet. When the pasta is ready, save a cup of the cooking water and drain the pasta
Add the pasta to the sauce. Mix together well and season with salt and pepper as required. If the sauce seems dry, add some of the pasta cooking water and mix again.
Serve sprinkled with chopped parsley and pepperoncino flakes (optional)