▢ 6 oz dried pasta long varieties work best ▢ 1 small red onion thinly sliced ▢ 2 tbsp extra virgin olive oil ▢ 1 dried chili pepper minced (or more, according to your taste) ▢ 3 anchovy fillets in oil ▢ 1/8 cup white wine ▢ 8 oz cherry tomatoes cut in half ▢ 1 tbsp brined capers ▢ 1/4 cup black olives ▢ 5 oz canned tuna in oil drained ▢ 1/4 tsp oregano
Bring a large pot of water to a boil. When it starts boiling, add salt and cook pasta according with package directions.
Meanwhile, prepare the sauce. In a large frying pan add olive oil, chili pepper and anchovy fillets. Turn on the heat on medium-low and stir for a few seconds until the anchovies are completely dissolved.
Turn the heat on medium, add the onions and cook for 5 minutes so that they start to turn translucent.
Deglaze the bottom of the pan with white wine and wait for it to be absorbed.
Add cherry tomatoes, capers, olives and canned tuna. Cook on medium-low for 8 to 10 minutes. If the sauce becomes too dry, you can add half a ladleful of pasta water.
When pasta is al dente, drain it and transfer it to the pan with the sauce along with oregano. Toss everything together for 60 seconds, then turn off the heat and serve. ENJOY