This recipe came out of necessity really. I needed to makes dinner one night and didn't have time to go to the grocery store. I found whatever ingredients I had in my pantry and ended up throwing this together. It was so delicious I have since made it a dozen times. Although I've got to admit- these Calabrian chilies really make the dish. If you don't like spicy food, than of course you can leave them out, but If you do then I highly recommend buying a big jar. They perfectly balance heat and salt and in my opinion make practically everything better. 
Spaghetti Al Tonno
{serves 4}

1 lb. dried spaghetti {I used whole wheat, but use whatever you prefer}
1 tsp olive oil
10 large pitted green olives chopped
1-2 tbs pepperoncini picante/Calabrian chilies chopped, depending on how spicy you like things {I bought mine here, but you can find them in an italian deli or the italian section of your grocery store}
2 5oz cans of albacore tuna drained of water {I prefer the no salt added, so I can control the seasoning}
1 15oz can of tomato sauce {my favorite is the organic sauce from trader joe's}

In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add your pasta. Cook until al dente, about 8 to 10 minutes.
In a large saute pan, heat your oil over medium heat. Add the olives, pepperoncini picante and the two cans of tuna to the pan and stir, letting the chilis flavor the tuna.  Then add your can of tomato sauce and simmer for 3 minutes. No need to add salt, as the chilis are already salt heavy.
Drain your spaghetti and add it to the sauce. Toss the spaghetti, making sure it is coated and serve.