Oil packed Ventresca Tuna
4 garlic cloves peeled and thinly sliced
Large pinch of crushed red pepper flakes
4 Anchovy fillets
One can whole tomatoes, drained
2 tablespoons capers
1/4 chopped Kalamata olives
Chopped Italian (flat leaf) parsley
1 pound pasta – spaghetti or bucatini work well, as does penne rigate (with the ridges)
Pour the oil that the tuna is pack in into a large sauté pan, adding additional olive oil to make about 3 tablespoons. Place the pan over medium heat and add the garlic. When the garlic starts to sizzle, stir in the pepper flakes and anchovy fillets. Be careful, the pan with sputter. Stir the anchovies until they are dissolved, then add the canned tomatoes. Lower the heat and cook the sauce, stirring occasionally with a wooden spoon to help break up the tomatoes, for about 10 minutes. Stir in the capers and olives and cook for another couple of minutes. Turn off the heat.
Meanwhile, bring a large pot of water to the boil. Add a handful (really) of salt to the water. Cook the pasta for 1 minute less than package instructions. Before draining the pasta, scoop out about a cup of the pasta water and set aside. Drain the pasta.
Turn the heat back on to medium under the tomato sauce. Add the pasta and about 1/4 cup of the reserved pasta water. Stir together for about a minute to finish cooking the pasta, adding more pasta water if it gets too dry. Once the pasta is cooked, turn off the heat and carefully stir in the Ventresca tuna. You do not want to break it apart too much. Sprinkle with parsley and serve.