Pasta Taranto
Contributed by Susan

Source: Susan Filson in Tulane Cooks (1984 Edition, p. 135)
Serves 6 to 8

2 cans 6 1/2 oz. tuna
1/3 C. olive oil
1 C. chopped parsley
3 cloves garlic, crushed
1 C. grated parmesan cheese
1/3 C. lemon juice
1 T. basil
3 T. capers
3 anchovy filets (optional) coarsely ground black pepper
1 16 oz. package pasta

Original directions:
Cook pasta according to package directions -- al dente. Combine all
other ingredients except tuna in blender or processor. Blen briefly and
put into skillet. Add tuna. Heat. Toss with hot pasta and serve at once.

We use fresh basil and parsley (more basil than parsley). You could try
other fresh herbs too. We finely chop the herbs and just mix all the
ingredients together by hand rather than pulling out the food processor
and having to clean it later. We also use less than 16 oz. of pasta,
because we like our pasta pretty saucy. When we make it, we get 2 to 4
servings. Fresh lemon juice is best, but it works just fine with the
bottled kind.