Serves 2 | Prep time: 10 minutes | Total time: 10 minutes

 Ingredients

• 2 cloves garlic, minced
• 2 teaspoons fresh thyme
• 1 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper flakes
• 12 ounces drained tuna (from a pouch or canned in water), broken into chunks
• 15-ounce can crushed fire-roasted tomatoes
• 1 cup halved or quartered cherry tomatoes
• 1/2 tablespoon capers, rinsed (chopped if large)
• Sea salt and freshly ground black pepper
• 2 cups cooked brown rice pasta
• 2 tablespoons chopped fresh basil

 Directions

1. Heat a large nonstick skillet over medium heat.
2. Sauté the garlic, thyme, oregano, and crushed red pepper flakes in 2 tablespoons water for 30 seconds, being careful not to let the garlic burn.
3. Add the tuna, crushed tomatoes, cherry tomatoes, and capers.
4. Stir until the sauce is thick. Remove from heat and season to taste with salt and pepper.
5. Toss the pasta gently with the sauce, top with the basil, and serve.