Ingredients

1 tin of anchovies in olive oil

1 TBSP of extra virgin olive oil (if needed)

2 garlic cloves - minced

1/4 tsp of red pepper flakes

1/8-1/4 cup of capers (drained)

1 (14 1/2 oz) can of diced tomatoes

1 can of tuna in water

Pasta: farfalle, spirals, or penne

Grated Parmesan

Preparation

  1. Boil salted water for the pasta. Cook until al dente.
  2. While pasta is cooking, heat anchovies w/reserved oil over low/med heat to prevent splattering and burning. And stir until the anchovies are somewhat “dissolved” in a deep skillet. Add more olive oil if needed.
  3. Add minced garlic and stir for a minute or two without burning the garlic.
  4. Add the can of tomatoes with the liquid, capers and red pepper flakes.
  5. Bring to a simmer for 5 mins and add can of tuna.
  6. Continue simmering (do not boil) breaking up the tuna a bit, to allow the flavors to meld.
  7. Drain pasta and toss with sauce in skillet.

Serve with sprinkled parmesan.