2 tbsp. olive oil
1 med. onion, diced
3 lg. cloves garlic, crushed
1 (14 1/2 oz.) can whole tomatoes
3 tbsp. chopped fresh basil or 2 tsp. dried
1/2 (16 oz.) pkg. angel hair pasta or vermicelli
2 (6 oz.) cans tuna, packed in water, drained
1/2 tsp. grated lemon peel
Freshly ground black pepper to taste
Chopped fresh parsley
Thinly slivered lemon peel

In deep 4 quart saucepan over high heat, bring 2 quarts water, covered, to boil, 8 to 10 minutes.

Meanwhile, in 10" skillet over medium high heat, heat oil, add onions and garlic, cook about 5 minutes, stirring frequently until softened. Add tomatoes with their liquid, basil and 1/4 cup water, bring to boil. Reduce heat to low, simmer, uncovered 5 minutes to blend flavors, stirring occasionally to break up tomatoes. Add pasta to boiling water. Cook 5 minutes. To skillet, add tuna, lemon peel and pepper. Cook 1 to 2 minutes longer until heated through. Drain pasta and pour tuna mixture.