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1
Peel and finely chop up your onions.
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2
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).
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3
Once the oil has warmed up, add the chopped onions.
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4
Give the onions a good gentle stir in the oil and reduce the heat to low-medium.
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5
You want to gently caramelize the onions without burning them.
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6
While the onions are cooking, peel and chop up the garlic.
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7
Add them to the pan.
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8
If the mix has become too dry then add a little bit more olive oil.
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9
Cook on a low heat for a few minutes.
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10
Add the can of tomatoes to the pan.
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11
Mix it well.
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12
Crush any tomatoes still intact.
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13
Add a couple splashes of red wine.
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14
Give it a good mix and turn up the heat.
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15
We want the sauce to reduce (but make sure it does not burn).
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16
Bring a pot of salted water to a boil.
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17
Cook your pasta according to the package instructions.
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18
Lets pretend for this recipe that the pasta will take 10 minutes to cook.
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19
As your sauce is reducing, lower the heat by a tad.
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20
Splash in some Tabasco sauce.
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21
Stir.
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22
Add a pinch or two of sea salt, the herbs and couple twists of freshly crushed black peppercorns.
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23
Stir it all into the sauce.
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24
Cook for about 3-4 minutes lower the heat and add the tuna and the drained capers.
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25
Once the pasta has cooked, run a bit of cold water into the pot of pasta before draining it.
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26
Take the sauce off the heat and give it a twist of lemon.
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27
Stir lemon juice into the sauce.
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28
Have a taste and adjust with salt, pepper, Tabasco, lemon juice, etc.
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29
according to your preference.
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30
Serve the pasta with the sauce.
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31
Garnish with fresh basil or finely chopped parsley.
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32
Buon appetito!
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33
PS.
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34
Dont forget the most important ingredient when cooking: love.
