Tuna Pomodoro - cooking recipe

Ingredients

8 ounces whole wheat spaghetti
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
2 anchovies, minced (optional)
1/4 teaspoon crushed red pepper flakes (to taste)
1 (28 ounce) can diced tomatoes
1 (6 ounce) can chunk light tuna, drained and flaked
2 tablespoons thinly sliced fresh basil

Preparation

Bring a big pot of water to a boil; cook spaghetti, stirring occasionally, until al dente, 9-11 minutes or according to package directions; drain.
Meanwhile, heat oil in a large nonstick skillet over med-high heat.
Add in garlic; cook/stir until fragrant, about 1 minute.
Add in anchovies and crushed red pepper flakes; cook for 30 seconds more.
Add in tomatoes; decrease heat to medium and cook/stir for 8 minutes.
Stir in tuna and cook until it is incorporated into sauce and heated through, 2 minutes.
Divide the spaghetti evenly among 4 plates; top with sauce and garnish with basil.
Serve hot.