Pasta with Tuna, Tomato and Green Olives

4 T. extra virgin olive oil

3 large cloves garlic, minced

Pinch of red pepper flakes

3 T. flat leaf parsley, finely minced

2 c. very finely chopped canned tomatoes, with their juices

1 tsp. fennel seeds, crushed*optional

1 can imported tuna, packed in olive oil and very finely minced

1/3 c. pitted and quartered green olives

Kosher salt

¾ lb. dried penne, rigatoni or perciatelli

Directions:

Bring a large pot of salted water to a boil over high heat.

Meanwhile, heat 3 T. of the olive oil on a 12 inch skillet over moderate heat.

Add the garlic, chile flakes, and 2 T. of the parsley and sauté briefly to release the fragrance of the seasonings.

Add the tomatoes and fennel seed.

Bring to a simmer.

Adjust the heat to maintain the simmer, and cook until the sauce is thick and well blended, about 10 minutes.

Stir in the tuna and then the olives.

Season with salt.

Remove from heat while the pasta is cooking.

Cook the pasta in rapidly boiling water.

When the pasta is a few minuets from being finished, return the tomato sauce to moderate heat and add enough of the pasta water to thin the sauce to a nice consistency.

Keep the sauce warm over low heat.

When the pasta is about 1 minute shy of al dente, scoop out and set aside another ½ c. of the pasta cooking water and then drain the pasta.

Return the pasta to the hot pot and stir in the sauce.

Cook together over moderately low heat for about 1 minute, stirring and adding some of the reserved pasta water, if needed to thin the sauce.

Take the skillet off the heat and stir in the remaining olive oil.

Serve the pasta immediately in warm bowls.

Garnish with the remaining parsley.

Yield: 3-4 servings