7 cups Creamette® Wide Egg Noodles
2 Tbsps vegetable oil
1/3 cup onion, chopped
1 each garlic clove, minced
1 can (28 oz.) crushed tomatoes
1 Tbsp chopped parsley
2 tsps sugar
1/2 tsp dried basil leaves
1/2 tsp dried oregano leaves
1 can (5 oz.) tuna, drained and flaked

Cooking Directions:

1.  Prepare pasta according to package directions; drain.

2.  In 3-quart saucepan, heat oil and cook onion and garlic until onion is tender but not brown.

3.  Add tomatoes, parsley, sugar and herbs. Cook uncovered, 20 minutes or until sauce thickens.

4.  Stir in tuna until heated.

5.  Toss hot cooked noodles with tuna sauce.