Spaghetti with Italian Tuna

My husband will not eat canned tuna. No tuna casseroles shall pass his lips. But despite this, he loves this dish. Quality, canned Italian tuna makes all the difference. The tuna almost melts into the sauce and adds depth of flavor. Try it--you'll like it.

1 pound spaghetti

1 tablespoon olive oil

1 anchovy fillet, finely chopped (optional)

1⁄2 teaspoon crushed red pepper flakes

2 garlic cloves, minced

1 (28-ounce) can crushed tomatoes

2 (6-ounce) cans Italian tuna in olive oil

1/3 cup Kalamata olives, pitted and sliced in half

3 tablespoons capers

Freshly ground black pepper

Chopped fresh parsley or basil

Cook pasta in boiling salted water for about 7 minutes or until al dente.

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add anchovy fillet, and sauté until soft, about 5 minutes. Add crushed red pepper and garlic and sauté for another minute. Add crushed tomatoes and reduce heat to low.

Drain the oil from the tuna, reserving some oil if desired. Break up the tuna with a fork or wooden spoon. Add olives, capers, and tuna to the tomato sauce. If desired, add some reserved oil from the tuna.

Drain the pasta, reserving one cup pasta water, and add to the tuna red sauce. Add pasta water to the sauce if needed.

Season with pepper, and sprinkle with basil or parsley. Serve warm or at room temperature.