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- Perciatelli con Tonno, Capperi e Pomodori
- (Perciatelli with Tuna, Capers and Tomatoes)
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- Ingredients:
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- 8 ounces perciatelli or spaghetti
2 tablespoons extra virgin olive oil
4 rolled fillets of anchovies with capers from can
3 garlic cloves, minced
One 14 to 14 and 1/2-ounce can chunky tomatoes
1/4 cup dry white wine
One 6 and 1/8-ounce can white tuna packed in water, drained well
3 tablespoons chopped parsley
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- Directions:
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- Cook perciatelli or spaghetti pasta in pot of boiling salted water until just tender but still firm to bite.
Meanwhile, heat olive oil in heavy large skillet over medium-low heat. Add anchovies with capers and garlic and saute 2 minutes, mashing to paste with back of fork.
Mix in tomatoes with their juices and white wine. Increase heat to medium-high and cook until sauce thickens slightly, about 5 minutes.
Add tuna and parsley and mix to break up large tuna chunks.
Drain pasta. Add to sauce and toss to blend.
Season to taste with pepper. Serves 2.
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- That's it!
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