Tuna and tomato sauce seems like an unusual combo, but it is a classic in Sicily. I made my version by sauteeing some chopped garlic in extra virgin olive oil, then adding crushed tomatoes and simmering everything for about 15 minutes, then stirring in some good canned tuna (Genova is a decent supermarket brand) and chopped capers. Fusilli isn't the most exotic pasta, but I needed to go with something kid friendly. The brininess of the capers paired well with the tuna.
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