- Kosher salt
- 1 1/2 lb plum tomatoes
- 2 1/2 tbsp extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes
- 1/2 c dry white wine
- 12 oz spaghetti
- 1 5-oz can light tuna packed in water, drained
- Freshly ground pepper
- 1/2 c roughly chopped fresh basil
Bring a large pot of salted water to a boil.
Meanwhile, puree the tomatoes in a blender or food processor; set aside.
Heat the olive oil in a large skillet over medium heat. Add the garlic
and red pepper flakes and cook, stirring, until the garlic is just
golden, about 2 minutes. Increase the heat to medium high, add the wine
and cook until reduced by half, about 1 minute. Add the pureed tomatoes
and 3/4 teaspoon salt and simmer, stirring, until the sauce thickens
slightly, about 6 more minutes. Remove from the heat and keep warm.
Add the pasta to the boiling water and cook as the label directs; drain. Return the skillet to medium heat, add the pasta and tuna and cook, tossing, 1 minute. Season with salt and pepper. Remove from the heat and stir in the basil.
