Farfalle With Tuna, Tomatoes, And Olives

• 6 ounces farfalle (bow-tie) pasta
• 2 tablespoons olive oil
• 2 canned anchovy filets
• 1 teaspoon anchovy oil (from can)
• 14-1/2 ounce can seasoned chunky tomatoes
• 1/2 cup pitted Kalamata olives or other brine-cured black olives (about 12 large), quartered
• 1/2 cup slivered fresh basil
• 6-ounce can solid white tuna, undrained

1. Cook pasta in a large saucepan of boiling, salted water until al dente.
2. Meanwhile, heat 2 tablespoons olive oil in a heavy, large skillet over medium-high heat. Add anchovies and reserved anchovy oil. Using fork, mash to coarse paste in skillet. Add tomatoes, olives, and basil, and bring to a simmer.
3. Drain pasta thoroughly. Mix pasta and tuna with its water into sauce. Toss to heat pasta through, breaking up tuna into large pieces with fork, about 3 minutes. Season pasta with salt and pepper and serve immediately.

pasta, olive oil, anchovy filets, anchovy oil, tomatoes, olives, basil, solid white tuna

Taken from www.epicurious.com/recipes/member/views/farfalle-with-tuna-tomatoes-and-olives-52078621 (may not work)