Ingredients

• Kosher salt
• 1 1/2 pounds plum tomatoes (6 to 8 tomatoes)
• 2 1/2 tablespoons extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/4 to 1/2 teaspoon red pepper flakes
• 1/2 cup dry white wine
• 12 ounces spaghetti
• 1 5-ounce can light tuna packed in water, drained
• Freshly ground pepper
• 1/2 cup roughly chopped fresh basil

Instructions

1. 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.
2. 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.
3. Per serving: Calories: 487; Total Fat:11 grams; Saturated Fat:2 grams; Protein: 22 grams; Total carbohydrates: 71 grams; Sugar: 0 grams; Fiber: 5 grams; Cholesterol: 22 milligrams; Sodium: 519 milligrams
4. Photograph by Antonis Achilleos