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Spaghetti with Tuna and Olives

1 large onion, chopped
2 stalks celery, chopped
1 jar green olives with pit (no pimento)
1 (7 oz.) can Tuna (drained)
2 cans crushed tomatoes (28 oz. size)
1 tsp. dried oregano
1 tsp. dried basil
Garlic powder to taste
Black pepper to taste
1/2 cup olive oil
1 lb. spaghetti (#8)
Grated Lucatelli cheese


In Dutch oven saute onion, celery, Tuna, olives (cut olives off the pit) in olive oil until very soft. Continue to add olive oil, if needed. Add crushed tomatoes, oregano, basil, black pepper, garlic powder. Simmer partially covered 1 to 1 1/2 hours. Cook spaghetti, drain and sauce and toss. Serve with grated Locatelli.





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