Spaghetti al Tonno by Adam Reid from Cook’s Illustrated, March/April 2022

Some leftover passata, four ounces of whole wheat spaghetti, and a can of tuna made this a very simple and delicious dinner. Simple sauté garlic, red pepper flakes (I used Calabrian chiles), and anchovies in EVOO. Then add the passata or crushed tomato. Then toss it in the spaghetti and service with parsley and more EVOO.