1 (28 oz.) can whole tomatoes, blended
2 oz. olive oil
2 flat fillets anchovies
1 med. onion, chopped
1 clove garlic, sliced very thin
2 1/2 oz. oil-packed tuna, chopped
Pinch of black pepper
1 lb. penne

Heat oil in skillet with anchovies, onion and garlic over low flame. Cook until anchovies are dissolved. Saute for 5 minutes, then add tomatoes. Cover and cook for 20 additional minutes.

In the meantime, cook penne in lightly salted boiling water until al dente. Add tuna and a pinch of black pepper to sauce. Mix with penne and serve.