8 ounces prepared ahi poke (not spicy)*
1 pound bowtie pasta
3 tablespoons olive oil
2 cloves garlic, minced
½ onion, chopped
1 (14-ounce) can diced tomatoes
1 cup white wine
3 tablespoons capers, drained
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried) ⅓ cup Kalamata olives, pitted and quartered 1 teaspoon black pepper 1 can (2 ounces) anchovies in olive oil, chopped, reserve oil 2 tablespoons Italian parsley, chopped Prepare pasta according to package directions. Drain well and rinse with cold water. Drain any juice from the poke and discard.
Into a large preheated skillet, pour reserved anchovy oil and olive oil. Add garlic and onions and sauté until translucent, about 5 minutes.
Add tomatoes along with juice, wine, capers, rosemary, olives, pepper and anchovies.
Increase heat to medium-high and cook for 3 minutes or until sauce slightly thickens.
Add drained poke and stir until just barely cooked through. Combine cooked poke, sauce and parsley with prepared pasta. Toss well to heat through.
*Optional: Substitute 2 (5-ounce) cans of tuna packed in water, drained, for poke.
Makes 4–6 servings