In a large saucepan over medium high heat sauté the onion, carrot and celery in the olive oil for 10 minutes, stirring so that the vegetables don’t stick to the pan.

Add the garlic and cook for 2-3 minutes until it is translucent but not brown. Add the wine all at once and bring the wine to a simmer. Cook until the wine is nearly gone and add the honey. Stir for a minute and then add the tomatoes. Simmer the mixture uncovered over medium heat for 15 minutes, stirring it frequently and lowering the temperature if it is boiling too quickly.

Bring a large pot of water to a boil and add 2 tablespoons salt. Follow the cooking instructions for the pasta on the package. When the pasta is done to the al dente stage, save ¾ cup of the pasta water and then drain the pasta.

Add the capers, parsley, basil, olives, peppers and tuna to the tomato mixture and simmer it for 5 minutes until it is hot.

Put the drained pasta back in the cooking pot with the stove turned off and pour all of the tomato tuna sauce into the pasta, tossing well the entire time. Add the pasta water and continue to toss it until the sauce is well incorporated. Taste for salt and pepper and add as desired.