Spaghetti With Tuna And Basil

• 3 Tbsp. extra-virgin olive oil
• 8 garlic cloves, minced
• 1/2 tsp. crushed red pepper
• 1 - 35 oz. can Italian peeled tomatoes, chopped, 1/2 c. liquid reserved
• 2 - 6 oz. cans imported tuna in olive oil, drained and lightly flaked
• salt and fresh ground pepper to taste
• 1 lb. spaghetti
• 1 Tbsp. unsalted butter
• 1/2 c. shredded (fresh) basil

1. Heat the olive oil in a large skillet. Add the garlic and crushed red pepper and cook over low heat until the garlic is golden, about 3 minutes. Add the tomatoes and their reserved liquid and simmer over moderate heat, stirring occasionally, until slightly thickened, about 7 minutes. Add the tuna and simmer briefly to heat through; stir gently to keep the tuna in large pieces. Season with salt and black pepper and keep warm.

extravirgin olive oil, garlic, red pepper, italian, tuna, salt, spaghetti, unsalted butter, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53232 (may not work)