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Perciatelli with Tuna, Capers and Tomatoes
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Cook pasta in pot of boiling salted water until just tender but still firm to bite. Meanwhile, heat oil in heavy large skillet over medium-low heat. Add anchovies with capers and garlic and saute 2 minutes, mashing to paste with back of fork. Mix in tomatoes with their juices and white wine. Increase heat to medium-high and cook until sauce thickens slightly, about 5 minutes. Add tuna and parsley and mix to break up large tuna chunks. Drain pasta. Add to sauce and toss to blend. Season to taste with pepper. Serves 2, can be doubled.
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