2 lg. cloves of garlic
5 tbsp. olive oil
2 tbsp. parsley
2 carrots, peeled and sliced
1 stalk celery
1/2 lb. sliced mushrooms
2 cans of stewed tomatoes (16 oz.) mashed
2 sm. cans tomato sauce
Salt and pepper to taste
1 lb. of thin spaghetti
2 cans of tuna fish (in oil)
1 c. Parmesan cheese

Heat olive oil in a saucepan. Add garlic, mushrooms, parsley, basil, saute for a few minutes. Then add carrots, celery, salt and pepper. Simmer for about 3 or 4 minutes. Keep stirring, then add tomatoes (mashed) and tomato sauce; simmer for about 20 minutes on medium heat. Then add your tuna fish, for about another 5 minutes. Cook the spaghetti al dente. Drain and toss quickly with sauce and grated cheese. Very easy to make. Serves 4 or 5.