Tomato Sauce with Tuna and Capers

Place tomatoes, butter and onion in a heavy-bottomed pot over medium high heat. Bring to a simmer and reduce heat to low and cook for 35 minutes.

Meanwhile, place shredded zucchini in a small bowl and toss with salt (the salt will extract moisture). Set aside for ten minutes. Transfer the zucchini to cheesecloth and squeeze out excess moisture. Set aside.

When the 35 minutes is up, check the sauce. Remove the onion and set aside. Add sugar and balsamic and stir to combine. Stir in tuna, zucchini, capers and lemon zest and cook for an additional ten minutes. Remove from heat and stir in parsley.

Serve over cooked pasta of your choice (I used bucatini) and top with the onion.

Serve with fresh parsley, ground pepper and a drizzle of balsamic.