Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           olive oil
   1                    onion -- thinly sliced
   4                    carrots -- thinly sliced
     1/2  cup           oil packed sun-dried tomatoes -- cut in thin strips
   1      pound         elbow macaroni-penne or fusilli
  12      ounces        fresh tuna -- cut in small cubes
   2      tablespoons   drained capers
     1/4  cup           pitted oil-cured olives -- chopped
   1      teaspoon      dried red pepper flakes
   1      cup           fresh Italian parsley -- chopped
                        salt

Preparation:

Bring a large pot of salted water to a boil. While this is coming to a boil, heat the olive oil in a large skillet. Add the onion and carrots and sauté uncovered, until somewhat softened, about 5 minutes. Stir in the sun-dried tomatoes, lower the heat, cover and simmer until carrots and onions are completely tender, 10 minutes more. Add the pasta to the water and cook for about 10 minutes or until al dente. While pasta is cooking, add tuna, capers and olives to the skillet and sauté for a couple of minutes or until tuna is just cooked through. Season to taste with red pepper and taste for salt. Drain pasta, and return it to the pot with parsley; toss until well blended. Spoon pasta into warm pasta bowls and top with tuna sauce. Serve immediately.