Pasta and Red Pepper Tuna Sauce with Anchovies, Garlic, and Basil

Pasta so good I took a picture!  From Cook's Illustrated Italian Classics.  The sauce comes together very quickly; start the pasta water first.

Serves 4-6.

6 Tbsp olive oil

6 cloves of garlic, minced or pressed through a garlic press (about 2 Tbsp)

1/2 tsp hot red pepper flakes

2 anchovy fillets, minced (no really - go for it!)

1 cup (about 7 oz.) jarred roasted red peppers, cut into 1/2" pieces (these weren't too expensive at the grocery store, but if you anticipate using a quantity, they were a better price at Costco)

1/2 c dry white wine

2 (6 oz.) cans solid white tuna in water, drained well and chunks broken up with fingers (We prefer tuna in olive oil, so that's what I used - better texture and flavor, IMO)

Salt

1 lb. pasta

1 Tbsp lemon juice (I subbed vinegar)

2 Tbsp chopped fresh basil or fresh parsley

Ground black pepper

1. Bring pasta water to a rolling boil.
2. Heat 3 Tbsp oil, 1 Tbsp garlic, and the red pepper flakes in a 12-inch skillet over medium-high heat, stirring frequently, until fragrant and sizzling but not browned (1-2 minutes).  Add the anchovies and roasted red peppers and cook, stirring constantly, until slightly dry (about 30 seconds).  Add the wine and bring to a simmer; simmer until the aroma bears no trace of alcohol (about 1 minute).  Add the tuna and 2 tsp. of salt and cook, stirring frequently, until the tuna is heated through (about 1 minute).
3. Cook pasta to al dente.  Drain, reserving 1/4 c. cooking water.  Return the pasta to the pot and toss with the tuna mixture, remaining oil and garlic, lemon juice, basil, and reserved pasta water as needed.  Season with salt and pepper to taste.  Serve immediately.

Also excellent as leftovers.