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Print this Recipe    Tuna Perciatelli

Perciatelli with Tuna, Capers and Tomatoes

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-14.5-ounce can ready-for-pasta chunky tomatoes
1/4 cup dry white wine
1 6 and 1/8-ounce can white tuna packed in water, drained well
3 tablespoons chopped parsley

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 saute 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.

Serves 2, can be doubled.

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