Ingredients
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
Preparation
Cook pasta in a large saucepan of boiling, salted water until al dente.
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.
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.
