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Perciatelli with Tuna, Capers and Tomatoes
Perciatelli with Tuna, Capers and Tomatoes
(Perciatelli con Tonno, Capperi e Pomodori)
 
 
Ingredients:
 
8 ounces perciatelli or spaghetti
2 tablespoons extra virgin olive oil
4 rolled fillets of anchovies with capers from can
3 garlic cloves, minced
One 14 to 14 and 1/2-ounce can chunky tomatoes
1/4 cup dry white wine
One 6 and 1/8-ounce can white tuna packed in water, drained well
3 tablespoons chopped parsley
 
Directions:
 
Cook perciatelli or spaghetti pasta in pot of boiling salted water until 'al dente'.

Meanwhile, heat olive 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.
 
That's it!
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