This takes the previous recipe one step further. It’s a bit more filling, as chopped onion is sautéed in the olive oil, and canned tuna and capers are tossed in to the basic anchovy-garlic sauce at the last minute, In Italy, the tuna is usually canned, but you could use fresh tuna, broiled or baked. Sometimes tomato is added, sometimes not.
Bring a large pot of salted water to a boil. Drop in the pasta, stir well, and cook until al dente.
Meanwhile, warm the olive oil in a large sauté pan over medium heat. Add the onion and sauté until tender and translucent, 5 to 6 minutes. Add the anchovies, garlic, and parsley and cook for 1 minute. Add the tuna and capers and the tomatoes and lemon zest, if using, and cook until warm, about 2 minutes.
Drain the pasta and add to the sauce in the pan. Toss well to coat, then stir for a minute or two to flavor the pasta with the sauce. Sprinkle with pepper and serve immediately.
© 1998 Joyce Goldstein. All rights reserved.