3 large cans tuna, drained (about 15 oz total)

1 onion, finely chopped

1 large carrot (or 2 small), diced

2 tbsp olive oil

2 cups canned crushed tomatoes

1/2 tsp dried basil

1 tsp sugar

Salt, to taste

Black pepper, to taste

10 oz spaghetti

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Heat olive oil in a large skillet over medium heat.
Add onion and carrot; cook until softened and lightly golden.
Stir in crushed tomatoes, basil, sugar, salt, and pepper. Simmer 10–15 minutes.
Flake drained tuna into the sauce and stir gently to combine, heating through.
Meanwhile, cook spaghetti according to package instructions until al dente. Drain.
Toss pasta with tuna tomato sauce. Serve immediately with extra black pepper if desired.

Add a splash of white wine before simmering for depth of flavor.

Stir in red pepper flakes for a spicier version.

Include olives or capers for a Mediterranean twist.

For creaminess, add mascarpone or cream cheese before serving.