Penne And Tuna Sauce

Cook the penne pasta in salted, boiling water as directed on the package until al dente. Drain and set aside.

Meanwhile, heat the oil in a skillet over medium-high heat. Add the onions and cook, stirring occasionally, for 5 minutes or until softened. Add the garlic and cook, stirring frequently, until the onions start to brown.

Add the anchovies to the skillet and stir, pressing on the anchovies to break them up until they are mashed.

Add the tomatoes to the skillet and bring the sauce to a boil. Reduce the heat to a simmer, cover the skillet, and let the sauce cook until it is thick, about 15 minutes.

Drain the tuna well and flake it with a fork. Gently stir it into the sauce along with the cooked penne pasta. Season as needed with black pepper (the anchovies should contribute enough salty flavor). Let the penne and tuna simmer, uncovered, for 5 minutes or until most of the liquid has been absorbed and the sauce has thickened.

Serve hot.