I tend to cook by intuition and taste so my directions are not exact.
Ingredients:
-1 pound of pasta (corkscrew would work nicely since it holds thick sauces well but I had linguine--it turned out fine. Rice is also good with this sauce).
For the sauce
-1 large can of crushed tomatoes
-2 T of tomato paste
-2 shallots minced
-1 tin of anchovies (in olive oil)
-2 T of capers
-1 large can of tuna (in water--or olive oil)
-pepper
-oregano
-brown sugar to taste if sauce is too acidic
I drained some of the oil from the anchovies to cook the shallots first. Then I added tomato paste, anchovies, and capers. Then came the crushed tomatoes, and then the tuna (drained). You can add a bit of pepper, oregano, and sugar (if it tastes too acidic). I didn't add salt because of the capers and anchovies but then again it's up to your taste. Another method is to use store-bought marinara and add the tuna, capers, and anchovies (I think I will cook the shallots with carrots and celery next time to give the tomato sauce more depth).
Cook the pasta according to the package.
Add a few tablespoons of the pasta liquid to the sauce, toss, and serve immediately.
I had ingredients for a simple salad (and I made croutons with leftover bread) but I think this dish would go nicely with roasted brussel sprouts or perhaps a green salad with red onion, white beans, and artichoke hearts.
