Pasta with Tuna and Capers in White Wine Sauce

Ingredients

• Salt
• 4 ounces bow tie, linguini, or spaghetti pasta
• 2 tablespoons extra virgin olive oil, plus more
• 1/2 medium onion, chopped
• Pinch chili pepper flakes
• 1 can tuna packed in olive oil, drained
• 1 tablespoon capers
• 1/4 teaspoon salt
• 1/4 cup dry white wine
• 2 tablespoons chopped flat leaf parsley
• Freshly ground black pepper

Directions

1. Start the pasta by setting a large pot of water over high heat. Once it boils, season it with salt, using 1 1/2 teaspoons for every quart of water, and let it come back to a boil. Add the pasta and cook it as the package directs, just until it is tender but still has a little bite.
2. As the water heats and the pasta cooks, get the sauce going. Warm a couple tablespoons of olive oil in a large, wide sauté pan over medium heat. Stir in the chopped onion and chili pepper flakes, and cook until the onion turns translucent, about 5 minutes or so.
3. Stir in the canned tuna, capers, and salt. Pour in the wine, let it come to a gentle simmer, then turn the heat down to low. Cook for 10 minutes or longer while the pasta finishes. If the pan starts looking dry, add a little more wine.
4. When the pasta is done, drain it and transfer it to the pan with the tuna mixture. Toss everything together.
5. Finish with a small drizzle of olive oil, then stir in the chopped parsley and add a few grinds of black pepper to taste.