Spinach Pasta With Fresh Tuna And Tomato

• 2 Tbsp. olive oil
• 1 (28 oz.) can crushed tomato with puree added
• 1 (14 1/2 oz.) can peeled, diced tomatoes, drained
• 1 clove garlic, finely chopped
• 1/4 tsp. crushed red pepper
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1 (12 oz.) pkg. dried spinach fettuccine
• 1 lb. tuna steak, cut into 3/4-inch cubes
• 1 (14 oz.) can artichoke hearts in water, drained or 1 (9 oz.) pkg. frozen artichoke hearts, thawed
• 1 Tbsp. capers, rinsed
• 1 Tbsp. slivered fresh basil

1. In a 3-quart saucepan, heat olive oil. Add crushed and diced tomatoes, garlic, red pepper, salt and pepper.
2. Heat until boiling and cook, stirring occasionally, for 25 minutes. Cook fettuccine according to directions.

olive oil, tomato with, tomatoes, clove garlic, red pepper, salt, ground black pepper, dried spinach fettuccine, tuna steak, water, capers, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9552 (may not work)