Start with pear slices wrapped in prosciutto; offer a radicchio and fennel salad and breadsticks alongside the pasta, and rich tiramisè to end the meal.

2 servings; can be doubled

INGREDIENTS

  • 6ounces farfalle (bow-tie) pasta (about 2 1/2 cups)2tablespoons olive oil2canned anchovy fillets, 1 teaspoon anchovy oil reserved
  • 114 1/2-ounce can seasoned chunky tomatoes
  • 1/2cup pitted kalamata olives or other brine-cured black olives (about 12 large), quartered
  • 1/2cup slivered fresh basil16-ounce can solid white tuna packed in water, undrained

    DIRECTIONS

    Cook pasta in a in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally.


    Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add anchovies and reserved anchovy oil. Using fork, mash anchovies to coarse paste in skillet. Add tomatoes, Kalamata olives and basil and bring sauce to simmer.

    Drain pasta thoroughly. Mix pasta and tuna with its water into sauce. Toss to heat pasta through, breaking up tuna into large pieces with fork, about 3 minutes. Season pasta with salt and pepper and serve immediately.