Pasta with Tuna and Capers in White Wine Sauce

Ingredients

• 2 servings salt 
• 4 ounces spaghetti pasta (farfalle)
• 2 tablespoons olive oil extra virgin plus more)
• 0.5 medium onion chopped
• 1 pinch chili pepper flakes 
• 6 ounce tuna packed in olive oil, drained canned
• 1 tablespoon capers 
• 0.3 teaspoon salt 
• 0.3 cup cooking wine dry white
• 2 tablespoons flat parsley chopped
• 2 servings pepper black freshly ground

Equipment

• frying pan
• pot

Directions

1. Cook the pasta: Bring a large pot of water to a boil, add salt (1 1/2 teaspoons for every quart of water), return to a boil.
2. Add the pasta and cook according to package directions until cooked through, but still firm (al dente).
3. Cook the onions and chili pepper flakes: While the water is coming to a boil and the pasta is cooking, prepare the rest of the recipe. In a large, wide sauté pan, heat a couple tablespoons of olive oil on medium heat.
4. Add the chopped onion and chili pepper flakes and cook until translucent, about 5 minutes or so.
5. Mix in the canned tuna, the capers, and the salt.
6. Add the wine, bring to a simmer then lower the heat to low. Cook for 10 minutes or longer, while the pasta is cooking. If the mixture begins to dry out, add a little more wine.
7. Add the drained pasta to the tuna mixture: When the pasta is ready, drain it and add it in to the pan with the tuna. Toss to mix.
8. Drizzle on a bit more olive oil over it all, then add the chopped parsley and a few grinds of black pepper to taste.