Ingredients

• 12 ounces penne, cooked until al dente
• 1/4 cup chopped onion
• 1/3 cup olive oil
• 1 small whole dried hot red pepper
• 4 anchovies, finely chopped
• 1 small red and yellow bell pepper, finely julienned
• 1 stalk celery, cut into 1/8-inch dice
• 2 tablespoons capers
• Two 6-oz cans tuna fish, packed in oil, drained and crumbled
• Salt to taste
• 2 tablespoons chopped Italian parsley for garnish

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Instructions

1. Boil pasta until al dente. Saute onions in olive oil for 5 minutes or until translucent. Add hot pepper, anchovies and whisk in until anchovies dissolve into a paste. Add peppers and celery and saute for 5 minutes or until tender but still somewhat crunchy. Stir in capers and tuna and cook just to warm the tuna through. Season to taste with salt; remove hot pepper; add black pepper if you wish. Drain pasta and return to pasta pot; add sauce and toss; transfer to serving bowl & garnish with parsley.