- Salt
- 2 tablespoons olive oil
- 1 onion, chopped
- one 28- or 35- ounce can tomatoes, chopped, include their juice
- 8 ounces any pasta, preferably whole wheat
- 1/4 cup white wine
- One 6-ounce can tuna packed in olive oil [Eh, I was trying to use up once of of normal water-packed tuna]
- 2 tablespoons capers
- 1/2 teaspoon red chile flakes
- Black pepper
- 1/2 cup chopped fresh basil
Mise en place.
Cook onions in oil over medium-high heat until soft.
Add tomatoes and their juice and cook until tomatoes break down and the mixture becomes saucy.
I was using a new brand of chopped tomatoes called Pomi, but it was pretty weird. There was relatively little tomato in the box and a whole lot of juice. I probably wouldn't use this again. I think I bought it because I couldn't find another type of chopped tomatoes that didn't already have spice in them.
Add pasta, wine, tuna with its oil (if I had used that kind of tuna), capers, and red chile flakes and cook and stir for another minutes. Add a good amount of black pepper and the basil.
Very nice, straightforward, and almost entirely pantry-focused dish (if only I had some herbs growing). The basil is necessary for a bit of freshness to the dish and everything is balanced without a sense of anything lacking.
