Perciatelli with Tuna, Capers and Tomatoes Recipe

A country-style Italian bread and a hearty salad of romaine with roasted peppers and black olives would be great with this pasta dish. Pears with walnuts and Gorgonzola cheese would be a nice dessert.

2 Servings; Can be doubled.

INGREDIENTS

8 ounces perciatelli or spaghetti

2 tablespoons olive oil

4 rolled fillets of anchovies with capers from can

3 garlic cloves, minced

1 14- to 14 1/2-ounce can ready-for-pasta chunky tomatoes

1/4 cup dry white wine

1 6 1/8-ounce can white tuna packed in water, drained well

3 tablespoons chopped parsley

DIRECTIONS

Cook pasta in pot of boiling salted water until just tender but still firm to bite.

Meanwhile, heat oil in heavy large skillet over medium-low heat. Add anchovies with capers and garlic and sauté 2 minutes, mashing to paste with back of fork. Mix in tomatoes with their juices and white wine. Increase heat to medium-high and cook until sauce thickens slightly, about 5 minutes. Add tuna and parsley and mix to break up large tuna chunks.

Drain pasta. Add to sauce and toss to blend. Season to taste with pepper.

Tags: Capers, Perciatelli, Tomatoes, Tuna