Finally time to quit you, @nytimes.com . Good lord.

We are in desperate need of a genuinely viable third party. This has become ... no words left for what this has become, tbh darth.

Ps 4/ - you'll need olive oil (or any kind you prefer) for the onions + garlic, not the same as the oil in tuna cans. Maybe 2T of oil for the onions. Also if you don't have/like cilantro but have other greens (arugula, spinach) use any or none! Salt to taste but it doesn't need it. 4/4

3/ >> all tuna in its oil + spices + cilantro. Heat through briefly. Add Marinara (as much as you like), simmer 10-15 mins. Eat over spaghetti. Warm up some nice bread if you like. Top with a little parmesan if you like! Delish! 3/3

Put spaghetti on to boil. In small pan toast 4T cumin, 1/2t coriander, 1t black pepper, 1/4t cardamom, 1/4t cinnamon, 1/4 cloves, 1/2t tumeric on low heat ONE MINUTE, stirring. Take off heat, set aside. Brown onion + garlic in olive oil a few mins in a big pan, then add..>> 2/

Mid-Eastern tuna tomato pasta (much tastier than it sounds): 10-12 oz spaghetti. One jar decent Marinara sauce (Rao's is good, 24 or 36 oz). Two 5 oz cans tuna IN OLIVE OIL. Small handful cilantro. Chopped onion + garlic to taste.. Spices. (You will toast them in small pan for one minute)>> 1/

Husband is West Indian by birth and every woman on his block was his auntie. Every friend of his mother was his auntie (lots and lots of friends). Still how he refers to them. He's 60.