Spaghetti With Spicy Tuna Marinara Sauce

I think I like other tuna pastas I've made better. But it's a good and relatively inexpensive option if I'm looking to switch things up a bit. As usual though, I felt like it could use a second can of tuna.

Spaghetti With Spicy Tuna Marinara Sauce
A variation on this recipe from Food Network Magazine

Kosher salt
1 1/2 pounds plum tomatoes (6 to 8 tomatoes)
2 1/2 tablespoons extra-virgin olive oil 
3 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes 
1/2 cup dry white wine
12 ounces spaghetti 
2 5-ounce cans light tuna packed in water, drained
Freshly ground pepper
1/2 cup roughly chopped fresh basil

Bring a large pot of salted water to a boil. Meanwhile, puree the tomatoes in a blender or food processor; set aside. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is just golden, about 2 minutes. Increase the heat to medium high, add the wine and cook until reduced by half, about 1 minute. Add the pureed tomatoes and 3/4 teaspoon salt and simmer, stirring, until the sauce thickens slightly, about 6 more minutes. Remove from the heat and keep warm.

Add the pasta to the boiling water and cook as the label directs; drain. Return the skillet to medium heat, add the pasta and tuna and cook, tossing, 1 minute. Season with salt and pepper. Remove from the heat and stir in the basil.