Preparation
Blanch the tomatoes in boiling water for a few minutes; once drained, peeled, deseeded, mix the pulp in a food processor then place the sauce in a bowl, add the oil, the peeled garlic cloves, salt and pepper and the basil. Let it rest and in the meantime dice the peppers, hard boil the eggs in a small pan, once ready slice into segments, drain the tuna and break it up.Cook the pasta in a pan with plenty of boiling salted water; drain al dente, put it under running water then toss it in a large bowl. Dress the pasta with the tomato sauce, the peppers, the egg, the tuna and the stoned olives. Mix well, add a bit more oil if necessary, sprinkle with chive and serve.