Tuna with Spicy Tomato and Caper sauce

olive oil - 1/4 cup-ish
garlic clove - 1
dried red chili pepper - 1 whole (leave out and recipes works just as well minus the spice)
capers - tablespoon or two
fresh cherry tomatoes - 1 cup, halved
tomato sauce (canned puree works fine) - 3/4 cup
mint - 4-5 leaves
tuna (canned works decently) - 1/2 pound - cut into chunks or small strips (2 cans)
pasta - 1 box - ideally paccheri (large flat tubes) - but something like penne or rigatoni would work

1. Smash garlic clove and put in large pan with chili pepper and olive oil all at the same time and heat all together. There should be enough olive oil that the garlic and pepper can simmer in it as it starts to boil. Cook for 4-5 minutes, making sure the garlic does not start to brown.

2. Add the tomatoes, capers and a little bit of water. Cook on medium heat until water boils down.

3. Add tomato sauce, tuna and mint. Cook on medium heat until sauce starts to thicken.

4. Cook pasta. Add directly to pan with sauce without shaking pasta dry. Cook in pan on med-high heat for 5 minutes and then serve immediately, putting pan directly on the table on a hot plate so that none of the sauce is wasted.

Serves 4