tablespoon olive oil

4 garlic cloves, sliced thin

1⁄2 teaspoon crushed red pepper flakes

2 anchovy fillets, finely chopped (optional)

1 (28 ounce) can crushed tomatoes

3 tablespoons capers

2 (6 ounce) cans tuna in olive oil

450 grams spaghetti

In a large skillet, heat olive oil (feel free to use the oil from the cans of tuna) over medium heat.

Add anchovy fillet, crushed red pepper and garlic and saute until garlic browns.

Add tomatos and reduce heat to low.

Next, add capers and the cans of tuna.

Break up the large pieces of tuna with a fork or wooden spoon.

Cook pasta in boiling salted water until a minute short of al dente.

Drain, and toss into skillet with sauce, mixing and cooking till done.