2 tablespoons chopped onion
1 clove garlic, finely chopped
1 tablespoon vegetable oil
1 jar (15½ ounces) spaghetti sauce
1 can (9½ ounces) tuna, drained
¼ teaspoon dried oregano leaves
2 quarts water
1 tablespoon vegetable oil
1 teaspoon salt
7 ounces uncooked vermicelli
½ cup sliced pimiento-stuffed olives
Grated Parmesan cheese (optional)

Cook and stir onion and garlic in 1 tablepoon oil in 10-inch skillet over medium heat until onion is tender. Stir in spaghetti sauce, tuan and oregano. Heat to boiling; reduce heat. Simmer uncovered 10 minutes.

Heat water, 1 tablespoon oil and the salt to boiling in 3-quart saucepan; add vermicelli. Cook until tender, 4 to 6 minutes; drain. Stir olives into sauce mixture; pour on vermicelli. Sprinkle with cheese. 4 servings.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.