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

In a heavy 10-inch skillet, heat the olive oil over a 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, drain well and transfer to a heated bowl. Pour the tuna sauce over the pasta and toss well. Serves 4.