Ingredients
1 pound spaghetti
4 tablespoons extra virgin olive oil (EVOO), divided
3 garlic cloves, finely chopped
A pinch of crushed red pepper flakes
1 cup plain breadcrumbs
Salt and freshly ground black pepper
2 tablespoons flat leaf parsley, chopped
1 can Italian tuna (about 6 ounces), packed in EVOO, drained
1 can crushed tomatoes (28 ounces)
Directions
Place a large pot of salted water over high heat and bring to a boil. Add the spaghetti and cook to al dente according to the package instructions. While the water is coming to a boil, place a large skillet over medium heat with 2 tablespoons EVOO. Add the garlic and red pepper flakes, and cook for about a minute. Add the breadcrumbs, season with salt and freshly ground black pepper, and mix thoroughly to let the breadcrumbs toast up very lightly. Once the breadcrumbs have toasted and are dark golden brown in color, toss in the parsley, remove from heat and reserve. Be careful not to let the breadcrumbs sit too long over the heat without being tossed frequently, otherwise they might burn. Pre-heat another large skillet over medium-high heat with the remaining 2 tablespoons EVOO and add the tuna. Crush the tuna a little bit with the back of a wooden spoon and allow it to slightly melt into the EVOO. Add the tomatoes and let the tuna-tomato mixture cook for about 5-6 minutes and season with salt and pepper. Once the sauce has cooked down a bit, add the cooked pasta and toss to combine. Sprinkle with the seasoned breadcrumb mixture on top for extra texture and more great flavor.
