1/4 c. olive oil
1 crushed garlic clove
Few flakes Italian red pepper flakes
1 (7 oz.) can Italian tuna fish (Progresso)
1 (16 oz.) can peeled, drained, chopped tomatoes
1 (6 oz.) jar mushrooms in oil, chopped
1 (8 oz.) can pitted black olives, sliced
1 tbsp. capers
Pinch oregano
1 lb. spaghetti

In a large skillet combine the oil, garlic and red pepper flakes over moderate heat. Saute until the garlic is slightly colored. Remove the garlic and pepper flakes and discard.

Add the tuna and its oil and cook for 5 minutes, flaking the fish with a fork. Add the tomatoes and cook liquid until absorbed. Add the mushrooms, olives and capers and cook 5 minutes, just to heat through. Add the oregano and remove from the heat. Cook pasta al dente. Drain; dress with the sauce. Toss and serve.