BRING A POT OF WATER TO A BOIL OVER HIGH HEAT. SEASON WELL WITH SALT ABOUT 1-2 FISTFUL. WHEN THE WATER STARTS BOILING, ADD PASTA AND COOK AL DENTE (MEANING WITH A BITE; FIRM) TO TEST, TAKE A STRAND OF SPAGHETTI AND BITE IT, YOU SHOULD SEE A LITTLE WHITE DOT IN THE MIDDLE, IT TAKES ABOUT 9 MINUTES FOR SPAGHETTI, MORE OR LESS.

MEANWHILE, IN A HEATED PAN, SAUTE ONION AND RED CHILI FLAKES OVER MEDIUM HEAT, ADD TUNA FLAKES, COOK FOR 1 MINUTE THEN ADD CANNED DICE/STEWED TOMATOES. ADD A CUP OF WATER OR IF YOU HAVE WHITE WINE OR CHICKEN STOCK, THAT’S EVEN BETTER. BOIL AND SIMMER (BOIL/COOK OVER LOW HEAT) FOR 5-8 MINUTES. ADD THE GRATED CHEESE, STIR AND COOK UNTIL CHEESE IS MELTED. SEASON WITH GROUND BLACK PEPPER.

ADD THE COOKED SPAGHETTI NOODLES AND FRESH BASIL. MIX UNTIL PASTA IS COATED WITH SAUCE AND DRIES A LITTLE, ABOUT 3 MINUTES.

TRANSFER IMMEDIATELY TO A PLATTER AND SPRINKLE GRATED MOZZARELLA ON TOP. GARNISH WITH FRESH BASIL AND FRESH CHOPPED FRESH TOMATOES.

SERVE WITH GARLIC BREAD