Fedelini with Tuna Ragu

• 1 (14.5-ounce) can diced tomatoes
• 1 large clove garlic, lightly crushed
• 2 teaspoons finely chopped fresh Italian flat-leaf parsley
• 1 tablespoon extra-virgin olive oil
• 1/8 teaspoon fine sea salt, or to taste
• 1/4 teaspoon red pepper flakes
• 1 (2.8-ounce) can top-quality imported Italian or Spanish solid tuna in olive oil, not drained
• 1 or 2 best-quality imported Italian or Spanish anchovy fillets in olive oil, coarsely chopped
• 1 teaspoon capers, drained and minced
• 3 ounces dried fedelini or cappellini (angel hair pasta)

1. Pour the tomatoes and their juices into a medium heavy saucepan and use a wooden spoon to mash them up a bit.
2. Add the garlic, 1 teaspoon of the parsley, the olive oil, salt, and red pepper flakes.
3. Turn the heat on to medium and bring to a simmer.
4. Decrease the heat to medium-low and cook, stirring occasionally, until the tomatoes have thickened to a sauce consistency, about 20 minutes.
5. (Reduce the heat to low if necessary to keep the sauce at a gentle simmer.)
6. Stir in the tuna, anchovies, capers, and the remaining 1 teaspoon of parsley.
7. Cook until the sauce is heated through and the ingredients have all melded together nicely, another 3 to 5 minutes.
8. While the sauce is cooking, bring a pot of salted water to a boil.
9. Add the pasta and stir to separate the noodles.
10. Cook, according to the manufacturers instructions, until al dente.
11. Drain the pasta, reserving 1/2 cup of the cooking liquid.
12. Return the pasta to the pot and spoon some of the sauce over it.
13. Toss well to thoroughly coat the noodles, adding a splash or two of the reserved cooking liquid if necessary to loosen the sauce.
14. Transfer the pasta to a bowl, top with additional sauce, and eat.

tomatoes, clove garlic, fresh italian, extravirgin olive oil, salt, red pepper, olive oil, olive oil, capers, fedelini

Taken from www.epicurious.com/recipes/food/views/fedelini-with-tuna-ragu-382571 (may not work)