1 six-ounce can of troll-caught albacore, drained and flaked
8 ounces perciatelli or spaghetti
2 tablespoons olive oil
4 rolled fillets of anchovies with capers from can
3 garlic cloves, minced
1 14-ounce can of chunky tomatoes
1/4 cup dry white wine
3 tablespoons chopped parsley

Heat oil in heavy large skillet over medium-low heat, then add the anchovies with capers and garlic; sauté for two 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. Blend in the flaked albacore and parsley, then cover, remove from heat, and allow to rest while cooking the pasta. Cook pasta in pot of boiling salted water until tender but firm. Drain pasta, add the sauce and toss to blend. Season to taste with pepper.

STRAIGHT FROM THE PANTRY CONVERSION: use minced garlic from a jar (or even powdered garlic) in place of garlic cloves; replace fresh parsley with dried parsley.

Related information

About troll-caught albacore

Major brand vs. custom canned albacore tuna

Where to find canned troll-caught albacore

How to identify troll-caught albacore on supermarket shelves