- 6 ounces farfalle (bow-tie) pasta (about 2 1/2 cups)
- 2 tablespoons olive oil
- 2 canned anchovy fillets, 1 teaspoon anchovy oil reserved
- 1 14 1/2-ounce can seasoned chunky tomatoes
- 1/2 cup pitted Kalamata olives or other brine-cured black olives (about 12 large), quartered
- 1/2 cup slivered fresh basil
- 1 6-ounce can solid white tuna packed in water, undrained
- 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.