Pasta With Tuna, Capers, & Tomatoes

• 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

1. 1) Boil salted water for the pasta. Cook until al dente.
2. 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. 3) Add minced garlic and stir for a minute or two without burning the garlic.
4. 4) Add the can of tomatoes with the liquid, capers and red pepper flakes.
5. 5) Bring to a simmer for 5 mins and add can of tuna.
6. 6) Continue simmering (do not boil) breaking up the tuna a bit, to allow the flavors to meld.
7. 7) Drain pasta and toss with sauce in skillet.
8. Serve with sprinkled parmesan.

anchovies, olive oil, garlic, red pepper, capers, tomatoes, water, pasta, parmesan

Taken from www.epicurious.com/recipes/member/views/pasta-with-tuna-capers-tomatoes-50002404 (may not work)