Ingredients 1/2-16 oz box (8 oz) Notta Pasta Spaghetti
1 tablespoon extra virgin olive oil
1 large red onion, chopped
3 anchovy fillets
6 cloves garlic, finely minced
1-15 oz can diced tomatoes
4 oz kalamata olives, cut in half
1/4 teaspoon crushed red pepper
1 teaspoon salt
1/2 teaspoon cracked black pepper
1-6 oz can solid white tuna in water
1/4 cup fresh chopped basil
1/2 cup fresh chopped Italian parsley
4 oz feta cheese, crumbled

Directions

1.	Put a large pot of salted water on to boil.
2.	In a wide nonstick skillet, heat the oil over medium heat. Sauté onions, anchovies and garlic until almost soft, breaking anchovies up with the back of a spoon until dissolved.
3.	Add tomatoes, olives, red pepper, salt and pepper. Sauté 2 - 3 minutes.
4.	Mix in undrained tuna and basil. Gently stir until broth comes to a simmer.
5.	Meanwhile, boil pasta according to directions on box. Drain. Add pasta and parsley to skillet. Mix until well incorporated.
6.	Remove pan from heat. Mix in the feta cheese. Toss well.
7.	Serve in your favorite pasta bowl.