1 lb Spagetti pasta*
29 oz Tomato sause
1 cn Tuna fish (or 2 if you wish)
1 tb Anchovy paste (minimum)
Red pepper
Black pepper
Garlic cloves crushed
3 tb Oil
Fresh parsley

* (pref. w-wheat, or soya-wheat) (can use 1.5lb to stretch) Prepare your
favorite spagetti pasta. In a large pan heat 3 T oil on low, add shreded
garlic and saute. Remove from heat and add anchovy paste and red pepper,
stir the garlic, paste and pepper to blend. return to heat and add 29oz
Tomato Sauce and cover and simmer for 20 minutes. Next add I bunch finely
chopped parsley, one can tuna drained and, black pepper to taste, cover and
simmer for 10 minutes. When done stir in the pasta. Variations: if one uses
elbow macaroni or small shells substitute 1 29oz can of tomato puree and a
8oz can of tomato sauce for the 29oz can of tomato sauce. It is good when
reheated in a e. Cook & store it!