PERCIATELLI with TUNA, CAPERS and TOMATOES
2 Servings; Can be doubled

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.

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 14½-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

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.