Spaghetti With Italian Tuna & Capers - cooking recipe

Ingredients

1 tablespoon olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 anchovy fillet, finely chopped (optional)
1 (28 ounce) can crushed tomatoes
3 tablespoons capers
2 (6 ounce) cans tuna in olive oil, imported Italian
1 lb spaghetti
chopped fresh parsley or basil (to garnish)

Preparation

In a large skillet, heat olive oil over medium heat.
Add chopped onion and anchovy fillet, and saute until soft, about 5 minutes.
Add crushed red pepper and garlic and saute for another minute.
Add tomato sauce and reduce heat to low.
Next, add capers and the cans of tuna.
I like to drain the oil from one of the cans and leave the oil from the second.
Break up the large pieces of tuna with a fork or wooden spoon.
Cook pasta in boiling salted water for about 7 minutes or until al dente.
Drain, and toss with tuna red sauce in a serving bowl.
Sprinkle with basil or parsley and serve.