After a too-long hiatus, a recipe:

Tuna Pasta
 – Serves 2 – 4

Ingredients

1 c. chopped onion
1/2 c. chopped green pepper
3 cloves garlic, chopped
3 anchovy fillets, chopped
1 14.5oz can whole/chopped tomatoes
1 bay leaf
1/4 t. anise seed
2 t. dried basil
2 t. dried oregano (Greek)
1 t. salt (or less, to taste)
1/4 t. red pepper flakes (or more, to taste)
1 – 2 5 oz cans tuna, Italian, in olive oil (I cannot vouch for the quality if you use American, water-packaged)
1T capers
8 oz pasta (penne, rotelli, bow-tie as you like, spaghetti even)
Grated Parmesan cheese

Instructions

Saute onions and green pepper over medium head in a skillet. When lightly browned, add garlic and continue to saute for 1 minute. Add anchovy fillets and stir until they have dissolved into the oil.

Add canned tomatoes, and seasonings, stir and simmer for 1 minute. Cover, lower heat, and simmer for 30 minutes, adding water if necessary (sauce should be fairly thick). Remove cover, add tuna, using 1 to 2 cans (depending on how much you like tuna, I like 1.5), and capers. Cook a few more minutes over low heat to warm through. While the tomatoes are simmering, bring water to a boil and cook pasta timing so that the pasta completes a few minutes.

Mix the pasta and sauce together in a warmed serving bowl, adjust seasoning, and serve with grated Parmesan cheese.