Put the ricotta in a big serving bowl and mash it well with a fork. Add the tuna fish, olives and basil (if using). Add enough hot water to it (I use the pasta water) to obtain a runny cream. Adjust salt and pepper to taste and keep it aside.

Cook the tagliatelle following the steps on “How to cook pasta al dente”. Only in this you will not have a pre set cooking time. The time will vary based on the thickness of your pasta and on whether you have left them to dry etc. So, the best solution is to taste it! Remember, it does have to remain firm.

When the pasta is cooked, drain it (RESERVE some of the water in case you need to adjust the sauce with it!), put it in the big serving bowl with the sauce and mix it well.

Serve it hot with a generous sprinkle of Parmigiano Reggiano.