Salt 2 tablespoons extra virgin olive oil 1 medium onion, roughly chopped 1 teaspoon crushed red chili flakes, or to taste Black pepper 2 tablespoons capers 1 (28-ounce) can plum tomatoes, drained and roughly chopped 1 pound long pasta, like spaghetti or linguine 1 or 2 (6-ounce) cans tuna, packed in olive oil Chopped fresh parsley leaves for garnish, optional.
1. Bring a large pot of water to a boil, and salt it. Put olive oil in a deep skillet or a medium saucepan, and turn heat to medium-high. Add onion, and cook, stirring occasionally, until it softens, about 5 minutes. Stir in chili flakes, black pepper and capers, and then tomatoes. Cook, stirring occasionally, until tomatoes begin to break up; lower heat, and cook 5 to 10 minutes more.
2. When water boils, cook pasta, stirring frequently, until it is tender but not mushy. Just before it's done, stir tuna into tomato sauce, breaking it into flakes. Taste, and adjust seasoning.
3. Drain pasta, toss with sauce, garnish with parsley and serve. Yield: 4 servings. Jay