Spaghetti with tuna and marinara sauce

Ingredients:

• 700 gr. plum-shaped tomato (6-8 pcs.)
• 2.5 tbsp. l. olive oil
• 3 cloves garlic, thinly sliced
• 1/2 tsp dried pepper flakes
• 1/2 cup dry white wine
• 340 g spaghetti
• 185g canned tuna fillet in its own juice, drained
• Coarse salt and freshly ground pepper
• 1/2 cup coarsely chopped fresh basilica

Preparation:

1. Grind tomatoes in a blender or food processor.
2. Heat olive oil in a large skillet over medium heat. Add garlic and pepper flakes and cook, stirring, until lightly golden, about 2 minutes. Increase the heat to medium-high, add the wine, and cook until the liquid has reduced by half, about 1 minute.
   
   Add crushed tomatoes, 3/4 teaspoon salt and continue cooking, stirring, until sauce thickens, about 6 more minutes.
3. Cook the spaghetti in plenty of salted water. Drain and transfer the spaghetti to the pan with the sauce. Add the tuna and heat through. Season with salt and pepper to taste and stir in the basil.