Angel-hair Pasta Capri Style

½ lb. Angel Hair Pasta
2-3 Garlic Cloves – thinly sliced
1 C. Diced Tomatoes
½ C. Black Olives – pitted, chopped
Freshly Ground Black Pepper – to taste
Extra Virgin Olive Oil – for drizzling
3-4 Tbsp. Extra Virgin Olive Oil
4 Anchovies – or more to taste
1 Can (6 oz) Tuna – packed in oil
Salt – to taste
½ C. Fresh Basil – torn into chopped sized pieces

Red Pepper Flakes – optional

Cook pasta according to package directions – al dente.

In a heavy skillet, add the olive oil, thinly sliced garlic and the anchovies and cook on medium heat for about 2-3 minutes, stirring and being careful to not let the garlic burn.  Add tomatoes and tuna and olives and stir to break up the tuna and spread it around in the pan. Add the tomatoes and stir. Add salt (sparingly, at first, because anchovies are salty), add freshly ground black pepper, liberally, or to taste.

When the pasta is cooked, al dente, drain and add to the skillet with the sauce.  Let it cook in the sauce for a very few minutes, tossing to coat everything. Taste for seasonings and adjust. Top with torn basil and serve. Pass extra basil for garnishing.

NOTE: We are a cheese loving family and even though cheese is never to be grated over a fish dish…..we do at our table. Food is to be enjoyed and not subject to rules. Also, we add a little sprinkling of red pepper flakes.

BUON MANGIATA.