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Spaghetti with White Beans and Tuna

3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 red bell pepper, finely chopped
2 large stalks celery finely chopped, plus leaves for garnish
4 garlic cloves, minced
1 (15-ounce) can white beans, rinsed and drained
2 cups chicken broth
1/2 to 1 teaspoon hot pepper flakes
1 (12.5-ounce) can oil-packed tuna, drained
Salt and freshly ground black pepper
1 pound spaghetti, cooked al dente according to package directions

1. Heat the oil in a large skillet over medium-low heat. Add the onion and cook until softened. Add the red pepper, celery, and garlic and cook for 2 to 3 minutes. Stir in the white beans and chicken broth. Bring to a boil and simmer for 5 minutes. While mixture is simmering, mash the beans slightly with the back of a spoon. Stir in the hot pepper flakes and tuna, season to taste with salt and pepper.
2. Toss the sauce with hot, cooked and drained spaghetti. Garnish with some of the celery leaves.

Serves 4 to 6.