Tuna Fish Spaghetti

Well no, it wasn't with spaghetti tonight - "Tuna Fish Spaghetti" is just what we called it when my dad made it (or something similar) at home. And yes, this is akin to another recipe you've seen before. But this version omits the green olives and adds a little more tomato. There's nothing wrong with variations on a theme, folks, especially on a weeknight!

So here's this version, for the olive-averse:
2-3 cloves garlic, chopped
1 tbsp olive oil
Fresh parsley, chopped
2 Roma tomatoes, chopped and lightly salted
Red pepper flakes to taste
1-2 cans tuna fish in olive oil
1 can tomato sauce
1 lb pasta

Get your water boiling so that you can cook your pasta while you make the sauce.

Put the garlic, olive oil, and olive oil from your can of tuna in a pan and heat over medium-high. After a minute or so, add your tomatoes and parsley along with the chili flakes to taste. Let that cook for a couple minutes more, turn the heat to medium, and add the tuna, crushing the tuna into smaller chunks with a wooden spoon. Let the flavors cook together for a couple more minutes, then stir in your tomato sauce. Bring the sauce to a boil, then turn down to low and allow to simmer. Add more flakes if you want 'em. Cook for about 10-15 more minutes. If you time it right, your pasta will be done cooking right around the time the sauce is ready (although you can always cook the sauce a little longer if you want a deeper flavor - just keep the sauce on low and partially covered to make sure it doesn't dry out.) Add the pasta right to the sauce, toss, and serve.