Spaghetti Al Tonno

• 18 ounces spaghetti
• 7 ounces tuna in olive oil drained and oil reserved
• 2 cloves garlic minced
• 1 tablespoon capers
• 4 anchovy fillets chopped
• 1 red chili mild, deseeded and finely sliced
• 1 tablespoon tomato paste
• 2 tablespoons fresh parsley finely chopped + extra chopped parsley to garnish
• 13 1/2 ounces chopped tomatoes
• 1 teaspoon granulated sugar

1. Cook spaghetti in boiling, salted water for about 10 mins or until just tender. Drain.
2. Meanwhile, heat tuna oil with garlic, capers and anchovies. Cook for 1 min. Add chili, tomato paste, parsley, tomatoes and sugar and bring to a simmer. Cook gently for 5 mins. Season to taste and add tuna. Toss with pasta and serve on warmed serving plates, garnished with parsley.

spaghetti, olive oil, garlic, capers, anchovy, red chili, tomato paste, parsley, tomatoes, sugar

Taken from www.yummly.com/recipe/Spaghetti-al-Tonno-1411353 (may not work)