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Penne with Tuna and Tomato Sauce

1 (28 oz.) can whole tomatoes, blended
2 oz. olive oil
2 flat Fillets anchovies
1 medium 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.

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