Fusilli With Tuna, Capers & Chickpeas

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2 tablespoons olive oil

1/4 teaspoon hot red pepper flakes

1/2 onion, diced

1 pound fusilli pasta

1 (6-ounce) can high- quality tuna (preferably packed in olive oil), drained

1 (7-ounce) can chickpeas, drained and rinsed

1 (15-ounce) can chopped tomatoes

Salt and freshly ground pepper to taste

1 tablespoon capers, drained and coarsely chopped

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