| 1 box | BARILLA Spaghetti |
| 2 tablespoons | extra virgin olive oil |
| 2 small (about 1 cup) | leeks, cut into thin slices |
| 2 cloves | garlic, minced |
| 4 | plum tomatoes, chopped |
| 2 cans (6 ounces each) | tuna packed in olive oil, drained |
| 1/2 cup | water |
| 1 jar (3.5 ounces) | capers, reserving 2 tablespoons brine |
HEAT oil in large skillet over medium-high heat. Sauté leeks and garlic 5 minutes or until leeks are tender, stirring occasionally.
ADD tomatoes, tuna, water, capers and reserved brine; cook over low heat for 10 minutes, or until tomatoes are tender and liquid begins to thicken.
COOK Spaghetti according to package directions; drain and return to pot.
ADD tomato mixture to hot Spaghetti; toss. Transfer to serving platter. Makes 4 to 6 servings.
Substitute canned clams for tuna.