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.

Comments: Start with pear slices wrapped in prosciutto; offer a radicchio and fennel salad and breadsticks alongside the pasta, and rich tiramise to end the meal.

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