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1
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, about 8 minutes.
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2
Meanwhile, combine the tomato sauce, tuna, capers, and lemon peel in a heavy large skillet.
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3
Using a fork, break the tuna into chunks.
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4
Simmer to blend the flavors, about 5 minutes.
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5
Season with salt and pepper, to taste.
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6
Drain the pasta, reserving 1 cup of the cooking liquid.
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7
Add the pasta to the sauce and toss to coat.
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8
Toss the pasta with enough reserved cooking liquid to moisten.
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9
Stir in the parsley and serve.
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10
1/2 cup extra-virgin olive oil
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11
1 small onion, chopped
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12
2 cloves garlic, chopped
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13
1 stalk celery, chopped
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14
1 carrot, chopped
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15
Sea salt and freshly ground black pepper
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16
2 (32-ounce) cans crushed tomatoes
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17
4 to 6 basil leaves
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18
2 dried bay leaves
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19
4 tablespoons unsalted butter, optional
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20
In a large casserole pot, heat oil over medium high heat.
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21
Add onion and garlic and saute until soft and translucent, about 2 minutes.
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22
Add celery and carrots and season with salt and pepper.
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23
Saute until all the vegetables are soft, about 5 minutes.
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24
Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick.
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25
Remove bay leaves and check for seasoning.
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26
If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
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27
Add half the tomato sauce into the bowl of a food processor.
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28
Process until smooth.
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29
Continue with remaining tomato sauce.
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30
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags.
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31
This will freeze up to 6 months.
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32
Ease of preparation: easy
