2 tbsp. olive oil
1 (28 oz.) can crushed tomato with puree added
1 (14 1/2 oz.) can peeled, diced tomatoes, drained
1 clove garlic, finely chopped
1/4 tsp. crushed red pepper
1/4 tsp. salt
1/4 tsp. ground black pepper
1 (12 oz.) pkg. dried spinach fettuccine
1 lb. tuna steak, cut into 3/4-inch cubes
1 (14 oz.) can artichoke hearts in water, drained or 1 (9 oz.) pkg. frozen artichoke hearts, thawed
1 tbsp. capers, rinsed
1 tbsp. slivered fresh basil

In a 3-quart saucepan, heat olive oil. Add crushed and diced tomatoes, garlic, red pepper, salt and pepper. Heat until boiling and cook, stirring occasionally, for 25 minutes. Cook fettuccine according to directions.

Heat a large skillet lightly coated with cooking spray. Add tuna; saut until lightly browned on all sides and cooked to taste. Gently fold tuna and artichoke hearts, capers and basil into tomato mixture. Toss with cooked fettuccine. Garnish with additional fresh basil, if desired.

Serves 4.