Source: Simply Recipes
Yield: 2 servings
- Salt: 1 Pinches
- Farfalle, linguini, or spaghetti pasta: 4 Ounces
- Olive oil: 2 Tablespoons
- Medium onion, chopped: 1/2 Each
- Chili pepper flakes: 1 Pinches
- 6-ounce can tuna packed in olive oil, drained: 1 Each
- Capers: 1 Tablespoons
- Salt: 1/4 Teaspoons
- Dry white wine: 1/4 Cups
- Flat leaf parsley, chopped: 2 Tablespoons
- Freshly ground black pepper: 1 Pinches
Bring a large pot of water to a boil, add salt (1 teaspoon for every quart of water), return to a boil. Add the pasta and cook according to package directions until cooked through, but still firm (al dente).
While the water is coming to a boil and the pasta is cooking, prepare the rest of the recipe. In a large, wide sautÃ© pan, heat a couple tablespoons of olive oil on medium heat. Add the chopped onion and chili pepper flakes and cook until translucent, about 5 minutes or so. Mix in the canned tuna, the capers, and the salt. Add the wine, bring to a simmer then lower the heat to low. Cook for 10 minutes or longer, while the pasta is cooking. If the mixture begins to dry out, add a little more wine.
When the pasta is ready, drain it and add it in to the pan with the tuna. Toss to mix. Drizzle on a bit more olive oil over it all, then add the chopped parsley and a few grinds of black pepper to taste.
OPTIONAL: You can easily dress up this recipe with a few more ingredients – chopped garlic added at the end of the onion cooking, chopped tomatoes and/or olives in with the tuna, lemon zest to serve, etc.