Tuna Pomodoro

• whole wheat spaghetti↗8 ounces
• extra virgin olive oil↗2 tablespoons
• minced garlic1 tablespoon
• anchovies, minced↗2

  (optional)

• crushed red pepper flakes↗1⁄4 teaspoon

  (to taste)

• diced tomatoes1 can

  (28 ounce)

• chunk light tuna, drained and flaked↗1 can

  (6 ounce)

• thinly sliced fresh basil2 tablespoons

Step-by-step instructions

1. 1

   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.

2. 2

   Meanwhile, heat oil in a large nonstick skillet over med-high heat.

3. 3

   Add in garlic; cook/stir until fragrant, about 1 minute.

4. 4

   Add in anchovies and crushed red pepper flakes; cook for 30 seconds more.

5. 5

   Add in tomatoes; decrease heat to medium and cook/stir for 8 minutes.

6. 6

   Stir in tuna and cook until it is incorporated into sauce and heated through, 2 minutes.

7. 7

   Divide the spaghetti evenly among 4 plates; top with sauce and garnish with basil.

8. 8

   Serve hot.