12oz(340g) dried pastasuch as spaghetti or linguine
crushed chili flakes
grated Parmesan
salt and freshly ground black pepperto taste
Instructions
Heat butter and olive oil in a large pot until the butter melts and starts foaming. Add the diced onion, salt and sugar and cook, stirring, over low heat for 5 minutes. You want the onion to soften but not color.
Stir in the minced garlic and tomato paste then add the crushed tomatoes. Bring to a simmer and add the basil and Parmesan cheese rind.
Turn the heat to as low as possible, cover the pot and cook for a minimum of 30 minutes (and up to 90 minutes), stirring once in a while. Add a splash of water or white wine whenever the pot looks dry, especially if cooking for longer. Discard the cheese rind and basil before using.
Prepare the pasta (preferably spaghetti, linguine or buccatini) per package instructions. Drain, reserving some of the pasta water. Add the sauce to the drained pasta and toss together to combine. Stir in a splash of the pasta water as needed.
Drain the tuna and flake it with a fork. Fold gently into the pasta. Check the seasoning and adjust, if needed. Serve with freshly grated Parmesan and pinch chili flakes. Dee-licious!
Video
Notes
My preference is to use tuna canned in olive oil (such as Rio Mare or Ortiz). A little more expensive but infinitely tastier. Two cans (approx. 300g / 10 1/2 oz drained weight) will be enough.
Adding the tuna at the end is best. If you stir it into the sauce at the beginning it will simply melt into the tomatoes.
A small piece of Parmesan cheese rind makes all the difference to this sauce. Save any rinds in a bag in the freezer to use whenever you are making this recipe or Bolognese sauce.
Tuna pasta is best enjoyed immediately. Store any leftovers in the fridge for up to two days.
You can freeze the tomato sauce (minus the tuna) for up to three months. Simply reheat, mix with your choice of pasta and add the tuna just before serving.