Tuna Sauce

Tuna sauce is a Good Friday tradition at our house.  I can imagine a Good Friday without it!  

• 1 lb fettuccini
• three 6 oz cans of Tuna
• ¼ c olive oil
• 2 garlic cloves, sliced
• 3 fresh basil leaves
• two 28 oz cans crushed tomatoes
• salt and pepper to taste

Place the olive oil in a large pot and sauté garlic slices over medium heat until just beginning to brown.  Remove the garlic, add the tuna fish and cook for about fifteen minutes, stirring occasionally.  Add the basil and tomatoes.   Reduce heat to a simmer and cook for a least one hour.  The longer it cooks, the better the flavor.  My preferred cooking time is two hours.

While the sauce is simmering, cook the fettuccini to al dente.   When done, mix the sauce with the linguini and serve.