Farfalle With Tuna, Tomatoes And Olives

Recipe Ingredients

6 oz	170g	Farfalle (bow-tie) pasta - (abt 2 1/2 cups)
2 tablespoons	30ml	Olive oil
2		Canned anchovy fillets - reserving
1 teaspoon	5ml	Of the anchovy oil
1		Seasoned chunky tomatoes - (14 1/2 oz)
1/2 cup	118ml	Pitted Kalamata olives - (abt 12) - quartered
		= (or other brine-cured black olives)
1/2 cup	118ml	Slivered fresh basil
1		Solid white tuna packed in water - (6 oz) - undrained
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Cook pasta in a in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally.

Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add anchovies and reserved anchovy oil. Using fork, mash anchovies to coarse paste in skillet. Add tomatoes, Kalamata olives and basil and bring sauce to 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.

This recipe yields 2 servings; can be doubled.

Source:
Bon Appetit, February 2000

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