Pasta Aglio Olio E Peperoncino With Fresh Tuna

Method

1. Add plenty of good quality olive oil to a pan.
2. Slice red onion thinly and add to the oil. Stew over medium heat.
3. Grate a clove of garlic into the pan and continue stewing until onion softens.
4. Add the pasta (chitarra or thick spaghetti) to boiling salted water.
5. After a few minutes, transfer the pasta to the pan with a ladle of cooking water. Finish cooking the pasta in the pan, stirring to coat.
6. Chop parsley finely and add to the pan.
7. Add a pinch of salt and chili pepper (sweet variety).
8. Add more cooking water as needed to create a creamy sauce.
9. Turn off the heat. Add cubed fresh tuna and stir gently to warm through.
10. Grate a small amount of pecorino cheese over the pasta and mix.
11. Serve with extra chili pepper and pecorino if desired.