Spaghetti Tonno

INGREDIENTS:
400g spagettini (thin spagetti)
180g canned tuna in OIL (1 can)
4 tsp. capers (small ones are milder)
16 black olives
1 garlic clove, crushed and minced
1 dry red chili (no seeds)
1 large can whole italian tomatoes
salt
dry parsley to garnish

DIRECTIONS:
Mince garlic,
Place dry red chili (no seeds) into hot water to soften 5 minutes, then slice into rings.
Use a deep frypan on medium heat.
Add the OIL from the tuna can.
Add garlic and red chili rings cook slightly until fragrant.
Add can of tomatoes, cut tomatoes with kitchen scissors or knife.

Boil the pasta in salted water, and KEEP 1/3 cup of PASTA WATER.

Add 1/3 cup of PASTA WATER to the tomato mixture.
Add the tuna, Capers and Olives. Stir gently.
Top over spagettini, and garnish with parsley sprinkles.

NOTES:
This is a great light tomato based spaghetti for summer.
The original recipe is only for two people so I've made some adjustments.
I recommend continued use of the oil from the tuna can, and also the pasta water.
Serves 4
Time: 20 minutes
632 cal / person
salt 3.5g
Source: Orange Page Cooking 1992 Summer.