This is an easy but very tasty dinner. And it can all be made in the time it takes to heat up the water and cook the pasta. While John was tending the water and the pasta, I sautéed onions and garlic in olive oil with some salt, chili flakes, and oregano. Then I added the broccoli florets making sure they were cooked but still retained their bright green color. After John drained the pasta he added it to the broccoli mixture and I stirred it around over a low flame adding a little reserved pasta water and a little more olive oil. Right before serving I added the canned tuna trying to leave it in large flakes while folding it into the pasta and warming it through. This is a quick and easy but satisfying dinner.