Recipe for Perciatelli with Tuna, Capers and Tomatoes 
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Yield:
1 servings
Ingredients:
Amount Ingredient
8 oz Perciatelli or spaghetti
2 tbl Olive oil
4 x Rolled fillets of anchovies with capers from can
3 x Garlic cloves, minced
1 can Ready-for-pasta chunky tomatoes, (14- to 14 1/2-ounce)
1/4 cup Dry white wine
1 can White tuna packed in water, drained well (6 1/8-ounce)
Instructions:
Instructions: Cook pasta in pot of boiling salted water until just tender but still firm to bite.

Meanwhile, heat 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.

2 Servings; Can be doubled.

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