PERCIATELLI WITH TUNA, CAPERS AND TOMATOES

Perciatelli with Tuna, Capers and Tomatoes image

Yield 2 Servings; Can be doubled

Number Of Ingredients 8

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

Steps:

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.