Tomato & Tuna Spaghetti

Water 

Salt to taste

8 oz. spaghetti

1 T. olive oil, plus 1 T. more if needed

4 cloves garlic, finely chopped

1 c. pureed or chopped canned tomatoes

1 can (5 oz.) tuna, undrained (in water or in oil) 

1/2 c. grated Romano cheese, divided

Pepper to taste

Additions:*

2 anchovy fillets, finely chopped

2 T. chopped olives

1/4 c. breadcrumbs

1 T. capers

Boil a large pot of salted water and cook the spaghetti per package directions.

Meanwhile, make the sauce. Place a pan over medium heat and add the olive oil. Saute garlic until it smells great, about 1 minute.

Add the pureed tomatoes to the pan and swirl them around. Warm sauce for 2 minutes before adding the tuna. If using tuna packed in water, add 1 T. olive oil. Break up the tuna and cook until heated through, about 3 minutes.

Add 1/4 c. of the Romano cheese. Taste and add salt and pepper as needed. Turn down the heat as low as possible and cover pan to keep sauce warm while spaghetti finishes cooking.

Drain spaghetti well, reserving a small amount of the cooking water. Add spaghetti to the tuna sauce in the pan and toss to mix. If sauce is too thick, add a little of the reserved cooking water.

Serve spaghetti topped with the remaining Romano cheese.

*For a more complex dish, add one or more of the Additions. If using breadcrumbs, use them as a topping with the Romano cheese. 

Serves 3 (or 2 if very hungry).

Adapted from Good and Cheap, p. 90.