Tuna Pomodoro

• 8 ounces spaghetti whole wheat
• 2 tablespoons olive oil, extra-virgin
• 1 tablespoon garlic minced
• 2 each anchovy fillets minced, optional
• 1/4 teaspoon sweet red bell peppers crushed
• 28 ounces tomatoes diced
• 6 ounces tuna, canned chunk, drained and flaked
• 2 tablespoons basil thinly sliced fresh

1. Bring a large pot of water to a boil.
2. Cook spaghetti, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions.
3. Drain.
4. Meanwhile, heat oil in a large nonstick skillet over medium-high heat.
5. Add garlic and cook, stirring, until fragrant, about 1 minute.
6. Add anchovies (if using) and crushed red pepper and cook for 30 seconds more.
7. Add tomatoes, reduce heat to medium and cook, stirring occasionally, for 8 minutes.
8. Stir in tuna and cook until it is incorporated into the sauce and heated through, 2 minutes more.
9. Divide the spaghetti evenly among 4 plates, top with sauce and garnish with basil.
10. Serve.

whole wheat, olive oil, garlic, anchovy, sweet red bell peppers, tomatoes, tuna, basil

Taken from recipeland.com/recipe/v/tuna-pomodoro-48883 (may not work)