Serves 4.
Ingredients
TOMATO SAUCE
3 tablespoons extra- virgin olive oil
1 yellow onion, finely diced
Salt and freshly ground pepper
2 cups tomato puree, such as Pomi
FUSILLI
1 pound good- quality dried fusilli (DeCecco is my favorite)
3 tablespoons extra- virgin olive oil
4 cloves garlic, thinly sliced
1 heaping tablespoon capers
Pinch chili flakes
1 cup tomato sauce
1 cup premium oil-packed tuna, such as Ortiz
2 tablespoons chopped parsley
Juice of half a lime
1/2 cup grated Parmesan cheese
Salt and freshly ground pepper
Directions
Make the tomato sauce: In a medium saute pan, heat the olive oil over medium heat. Add the onion with a pinch of salt and toss to coat in the oil. Cook the onion until slightly caramelized, about 15 minutes. Add the tomato puree and cook until the oil comes to the surface of the sauce, about 5 minutes. Season with salt and pepper. Cool and refrigerate until ready to use. (Makes about 2 cups.)
Make the Fusilli With Tuna: Bring a large pot of salted water to a boil. Add the fusilli, stir well, cover, and uncover when the water returns to a boil. Cook according to directions on box.
In a large saute pan over low-medium heat, warm the olive oil. Add the garlic and cook until fragrant and lightly caramelized, about 4 minutes. Add the capers and chili flakes, and cook 1 more minute. Add the tomato sauce and the tuna, along with a tablespoon of the oil from the tuna container. With a wooden spoon, break up the tuna into small chunks.
Add the parsley and turn the heat to low. When the pasta is done, drain in a colander and toss in the pan with the sauce. Turn off the heat and squeeze the lime over the pasta. Add the Parmesan, and salt and pepper if necessary. Divide among 4 bowls and serve immediately, with additional cheese on the side.
