Instructions: 1. In a food processor or blender, process parsley, basil, garlic, anchovies, oil, and lemon juice to a puree.

2. By hand, stir in tuna. Season to taste with pepper. Use immediately or cool to room temperature and refrigerate or freeze (see Timesaver Tip).

3. To serve: Cook 8 ounces thin tubular pasta, such as thin spaghetti, following package directions. Drain. Toss pasta with 2 tablespoons olive oil, then with sauce. Top with sliced black olives, slivered dried tomatoes in oil

(pumate), or freshly grated Parmesan cheese.

Makes 1-1/4 cups.

* Timesaver Tip: Sauce can be made up to 1 day ahead, covered and refrigerated, or it can be frozen. To freeze, spoon into a freezer container, cover, label, and freeze at 0F up to 3 months. To serve, defrost sauce 8 to 12 minutes in microwave oven on Defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in saucepan or in microwave oven on 50% power, 1 to 3 minutes. Sauce should be at room temperature or barely warm when tossed with pasta.

Note: When basil is unavailable, use 2-1/2 cups packed parsley sprigs and 1-1/2 to 2 tablespoons dried basil.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.