Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil
   1                    red chile -- dried
  10      milliliters   garlic -- cut in half
  28      ounces        tomatoes can
                        salt
   1      pound         pasta -- cooked
  12 1/4  ounces        tuna can -- drained
                        parsley -- chopped

Preparation:

Heat oil in sauté‚pan and cook chile and garlic few minutes. Cool slightly, then add tomatoes and salt to taste. Cook 10 minutes. Meanwhile, cook pasta according to directions on package. Add tuna to tomato mixture and simmer few minutes to heat through. Remove chile and garlic. Pour sauce over drained pasta. Garnish with chopped parsley. Makes 4 servings. NOTE: Romans prefer canned tomatoes when fresh tomatoes are out of season and flavorless. When tomatoes are in season, substitute an equivalent amount for the canned tomatoes. A true Roman chooses spaghetti or rigatoni shapes of pasta. Small children are served farfalla (bow- or butterfly-shaped) pasta.