© Copyright 1995-2013, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Elise
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.
4 ounces bow tie (farfalle), linguini, or spaghetti pasta
2 tablespoons olive oil, plus more
½ medium onion, chopped
pinch chili pepper flakes
6 ounce can tuna packed in olive oil, drained
1 tablespoon capers
¼ teaspoon salt
¼ cup dry white wine
2 tablespoons chopped flat leaf parsley
freshly ground black pepper
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 sauté pan, heat a couple tablespoons of olive oil on medium heat. Add the chopped onion 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.