Spaghetti With Italian Tuna & Capers

• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 anchovy fillet, finely chopped (optional)
• 1 (28 ounce) can crushed tomatoes
• 3 tablespoons capers
• 2 (6 ounce) cans tuna in olive oil, imported Italian
• 1 lb spaghetti
• chopped fresh parsley or basil (to garnish)

1. In a large skillet, heat olive oil over medium heat.
2. Add chopped onion and anchovy fillet, and saute until soft, about 5 minutes.
3. Add crushed red pepper and garlic and saute for another minute.
4. Add tomato sauce and reduce heat to low.
5. Next, add capers and the cans of tuna.
6. I like to drain the oil from one of the cans and leave the oil from the second.
7. Break up the large pieces of tuna with a fork or wooden spoon.
8. Cook pasta in boiling salted water for about 7 minutes or until al dente.
9. Drain, and toss with tuna red sauce in a serving bowl.
10. Sprinkle with basil or parsley and serve.

olive oil, onion, garlic, red pepper, anchovy fillet, tomatoes, capers, olive oil, fresh parsley

Taken from www.food.com/recipe/spaghetti-with-italian-tuna-capers-138769 (may not work)