3/4 lb (375 g) spaghetti

2 cups (500 ml) chopped leek (about 1)

3 tablespoons (45 ml) olive oil

3 tablespoons (45 ml) sundried pitted black olives, chopped

1 teaspoon (5 ml) chopped capers

1 pinch crushed red pepper flakes

1 can 14 oz (398 ml) Italian diced tomatoes

1 can 7 oz (198 ml) light tuna, drained and flaked

Salt and pepper

In a large pot of salted boiling water, cook spaghetti until al dente. Keep 250 ml (1 cup) of cooking water when draining pasta. Lightly coat pasta with oil and set aside.

Meanwhile, in a large skillet, soften leek in oil. Add olives, capers and pepper flakes and cook for 2 minutes. Add tomatoes and simmer over low heat for about 5 minutes. Add tuna and stir.

Add pasta and toss well. Add a little cooking water, if needed. Season with salt and pepper.

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