3vine ripe tomatoesor 1 (15 oz) can of diced tomatoes, drained
4oz.can tuna in waterdrained
1teaspooncrushed red pepper flakes
2Tablespoon minced fresh basil
4oz. angel hair pasta
2Tablespoon lowfat ricotta
salt and pepper
Boil a large saucepan of salted water for the pasta. Cook according to package directions.
Heat oil in a skillet over medium high heat. Add in onion and saute until softened.
Add in garlic and tomatoes. Season with salt and pepper. Let simmer for 3-4 minutes until tomatoes start to release some of their juice. Add in tuna, basil and red pepper flakes. Turn heat to low and let simmer while pasta cooks. Add pasta directly from water to the pan. Toss everything to combine. Serve with a dollop of ricotta on top.