Angel Hair Pasta With Albacore Tuna Sauce (Capellini con Tonno)

In a heavy saute pan, warm oil. Add crushed garlic, onion and green onions, herbs and carrot, swirling it to flavor oil for about 5 minutes. Cook gently; garlic and onion should remain pale, and should not brown.

Transfer garlic-herb mixture to a stainless steel saucepan. Stir in crushed and plum tomatoes along with chicken broth.

Over medium heat, bring mixture to a simmer, stirring frequently so that solids won't stick. Once it starts to simmer, watch carefully; cook uncovered, stirring often, for 20 to 30 minutes. (Watch carefully; as the sauce thickens it can scorch.)

Using a slotted spoon, remove and discard any garlic cloves or chunks. About 10 minutes before sauce is done, stir in chopped fresh tomatoes. Meanwhile, turn tuna out onto a plate and, using two forks, break fish into large chunks. About 3 minutes before serving the sauce, gently stir in tuna, taking care not to flake it. (The angel hair pasta should be boiling at this stage; it cooks very quickly, so watch it carefully to avoid mushy pasta.)

Warm the serving platter (or plates). Drain al dente pasta. Spoon a little sauce, including some of the tuna, onto the bottom of platter or plates. Divide half of the drained pasta into the dish(es). Spoon on more sauce; top with remaining pasta, fol lowed by remaining sauce. Toss gently with forks to coat. Serve immediately.