Spaghetti di Magro

"I Pomodorini freschi ci cantano,"  translation, little, fresh tomatoes  are singing.   On a night that we just didn't know what to cook, being Italian came in handy.  A usual Friday night recipe, during this season of Lent, this recipe is delicious and easy to prepare.  My husband recalls his best friends mom,  used to make this and add mushrooms (Caldarelle) fresh from the country, outside Ascoli Piceno.  They are similar to chiodini or oyster mushrooms here in the States.  You can even make them without mushrooms, as we did this evening.
Ingredients for 4 people
1 pound  of spaghetti
3 tablespoons of olive oil
2 tablespoons garlic (I use elephant garlic, as it is milder in taste). chopped fine.  Or you can leave them large and remove them before serving. 
1 /12 oz can of tuna
1 can of black olives drained
2 tablespoons salted capers
1 teaspoon hot pepper flakes (optional)
2 cups of sweet 100 tomatoes, rinsed and split
1/ 2 cup white wine
1 tablespoon of salt for pasta water
No salt necessary for the sauce as the capers are salted.
1/4 cup chopped basil and more for garnish

In a skillet, enough to accommodate the finished dish, saute your garlic until fragrant.  This should take a minute or two.   Then, add your olives, capers, cut up tomatoes.  Add your white wine and reduce.  Mash with the back of a spoon for 5 minutes while mixing.  Turn off heat.  Add your Italian tuna.  If you can not get Italian tuna, drain white albacore in water  and mix in your sauce.  Cook your pasta as directed.  Serve with basil for garnish. Buon Appetito~