Pasta al Tonno

Peel and finely chop up your onions.

Add a few glugs of olive oil to a warm sauce-pan (you can use the oil from the can of tuna if you like). Once the oil has warmed up, add the chopped onions. Give the onions a good gentle stir in the oil and reduce the heat to low-medium. You want to gently caramelize the onions without burning them.

While the onions are cooking, peel and chop up the garlic. Add them to the pan. If the mix has become too dry then add a little bit more olive oil. Cook on a low heat for a few minutes.

Add the can of tomatoes to the pan. Mix it well. Crush any tomatoes still intact. Add a couple splashes of red wine. Give it a good mix and turn up the heat. We want the sauce to reduce (but make sure it does not burn).

Bring a pot of salted water to a boil. Cook your pasta according to the package instructions. Let’s pretend for this recipe that the pasta will take 10 minutes to cook.

As your sauce is reducing, lower the heat by a tad. Splash in some Tabasco sauce. Stir. Add a pinch or two of sea salt, the herbs and couple twists of freshly crushed black peppercorns. Stir it all into the sauce. Cook for about 3-4 minutes lower the heat and add the tuna and the drained capers.

Once the pasta has cooked, run a bit of cold water into the pot of pasta before draining it.

Take the sauce off the heat and give it a twist of lemon. Stir lemon juice into the sauce. Have a taste and adjust with salt, pepper, Tabasco, lemon juice, etc. according to your preference.

Serve the pasta with the sauce. Garnish with fresh basil or finely chopped parsley.

Buon appetito!

PS. Don’t forget the most important ingredient when cooking: love.