|Thin spaghetti||7 Ounce (1 Package)|
|Garlic||2 Clove (10 gm), finely chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Half and half||3⁄4 Cup (12 tbs)|
|Dried basil leaves||1 Teaspoon|
|Dried oregano leaves||1⁄4 Teaspoon|
|Canned tuna||9 1⁄4 Ounce, drained (1 Can)|
|Sliced pimiento stuffed olives||1⁄2 Cup (8 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
Cook spaghetti as directed on package; drain.
Cook garlic in margarine in 2-quart saucepan until golden brown.
Stir in half-and-half, basil and oregano.
Heat to boiling.
Stir in tuna, olives and cheese; boil and stir 1 minute.
Pour over hot spaghetti.
Sprinkle with snipped parsley if desired.