Tuna Pomodoro

• 8 ounces whole wheat spaghetti
• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic
• 2 anchovies, minced (optional)
• 1/4 teaspoon crushed red pepper flakes (to taste)
• 1 (28 ounce) can diced tomatoes
• 1 (6 ounce) can chunk light tuna, drained and flaked
• 2 tablespoons thinly sliced fresh basil

1. Bring a big pot of water to a boil; cook spaghetti, stirring occasionally, until al dente, 9-11 minutes or according to package directions; drain.
2. Meanwhile, heat oil in a large nonstick skillet over med-high heat.
3. Add in garlic; cook/stir until fragrant, about 1 minute.
4. Add in anchovies and crushed red pepper flakes; cook for 30 seconds more.
5. Add in tomatoes; decrease heat to medium and cook/stir for 8 minutes.
6. Stir in tuna and cook until it is incorporated into sauce and heated through, 2 minutes.
7. Divide the spaghetti evenly among 4 plates; top with sauce and garnish with basil.
8. Serve hot.

whole wheat spaghetti, extra virgin olive oil, garlic, anchovies, red pepper, tomatoes, light tuna, fresh basil

Taken from www.food.com/recipe/tuna-pomodoro-270149 (may not work)