2 lbs Rotini
1 large onion, diced
3-4 minced garlic cloves
1 finely minced carrot
dried chilli pepper flakes (to taste – I like to use a lot, about 2 t)
kosher salt and fresh ground pepper, to taste
1 small jar of capers, drained
3/4 C dry white wine
2 12 oz. cans of crushed tomatoes
two tins of good tuna in olive oil, drained
zest of 2 lemons, juice of 1
1 bunch fresh Italian parsley, chopped
Parmigiano-Reggiano or Pecorino Romano, grated
Sauté the onion and carrot in olive oil until soft, seasoning with kosher salt and a little pepper. Add the garlic and chilli flakes and sauté a couple minutes longer being sure the garlic doesn’t burn. Add the wine and reduce until almost completely evaporated. Add in the capers and tuna and the tomatoes. Let simmer for about 15 minutes, in the mean time putting the pasta water on to boil.
Once you add the pasta to the salted water, add the lemon juice and zest and half of the parsley in to the sauce and continue to simmer for about 10 minutes more or until the pasta is ready. Check for salt, and add more if needed.
Mix the pasta and sauce and serve with the reserved parsley and grated cheese and a drizzle of good extra virgin olive oil.