Serves 4.

1 tbsp. olive oil
1 clove garlic, minced
1 (1 lb.) can low-sodium crushed tomatoes, with their juice
1 tsp. dried oregano, crumbled
1/4 tsp. red pepper flakes
1 (6 1/2 oz.) can water-packed light tuna, drained and flaked
2 tbsp. capers, chopped
2 tbsp. minced parsley
6 oz. linguine or spaghetti

In a heavy 10 inch skillet, heat the olive oil over moderate heat for 30 seconds; add the garlic and cook for 30 seconds. Stir in the tomatoes, oregano and red pepper flakes. Bring to a boil, then lower the heat until the mixture barely bubbles; simmer, uncovered, for 7 to 8 minutes or until slightly thickened.

Stir in the tuna, capers and parsley, and simmer 5 minutes longer. Meanwhile, cook the linguine according to package directions, omitting the salt; drain well and transfer to a heated bowl. Pour the tuna sauce over the pasta and toss well.