2 tablespoons olive oil 1 med. onion, diced 3 large cloves garlic, crushed 1 (14 1/2 ounce) can whole tomatoes 3 tbsp. chopped fresh basil 1/2 (16 ounce) package angel hair pasta 2 (7 ounce) cans tuna, packed in water, drained 1/2 teaspoon grated lemon peel Freshly ground black pepper to taste Chopped fresh parsley Thinly slivered lemon peel
In deep 4 quart saucepan over high heat, bring 2 quarts water, covered, to boil, 8 to 10 minutes. Meanwhile, in 10" skillet over medium high heat, heat oil, add onions and garlic, cook about 5 minutes, stirring frequently until softened. Add tomatoes with their liquid, basil and 1/4 cup water, bring to boil. Reduce heat to low, simmer, uncovered 5 minutes to blend flavors, stirring occasionally to break up tomatoes. Add pasta to boiling water. Cook 5 minutes. To skillet, add tuna, lemon peel and pepper. Cook 1 to 2 minutes longer until heated through. Drain pasta and pour tuna mixture.
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