Rigatoni with Tuna and Green Olives

This is my own recipe, and a good weeknight meal since it takes very little time and pretty simple, around-the-house ingredients.

Specifically:
3/4 lb pasta
4 tbsp (? I don't measure this - just for drizzling in the pan) olive oil
1 small can tomato sauce
2-3 large cloves of garlic, minced
2 cans tuna fish in olive oil
1 jar green olives (unstuffed), rinsed to ease the saltiness and halved (pitted, too)
1/4 cup olive juice from olives
2-3 medium tomatoes, chopped

Start boiling the water for the pasta and cook the pasta as you work on the sauce. In a large saucepan over medium heat, drizzle olive oil, then add the oil from the tuna. Let it heat a little, then add the garlic and let it simmer (as a rule, never let garlic burn or brown). Add the tomato sauce, tomatoes, olive juice, and stir. Give it some time to start bubbling lightly and to soak up the flavor of the olive oil and garlic, then turn it to low. When the pasta is about five minutes from done, add the olives and the tuna and mix into the sauce. Combine with pasta and serve.