Pasta alla Puttanesca

Method

1. Heat a generous drizzle of olive oil in a large pan.
2. Add half a red onion to the oil and let it infuse its flavor, then remove it once softened.
3. Add sliced garlic (about 2 cloves for 5 servings) and cook gently.
4. Add a stalk of parsley and a stalk of basil for aroma.
5. Add sliced green chili pepper to taste.
6. Deglaze with a splash of water to stop the cooking.
7. Add canned peeled tomatoes, crushing them directly in the pan, and let the sauce simmer.
8. Meanwhile, bring a pot of salted water to a boil and cook the pasta (fusillo di Gragnano) until al dente.
9. Finely chop fresh parsley and grate some lemon zest.
10. When the pasta is almost ready, add the tuna (drained from oil) to the sauce, breaking it into large flakes.
11. Add a generous spoonful of desalted capers and a handful of Taggiasca olives.
12. Stir in the chopped parsley.
13. Drain the pasta, reserving some pasta water, and transfer it to the pan with the sauce.
14. Add a splash of pasta water and toss everything together.
15. Finish with a drizzle of colatura di alici (anchovy essence) and a grating of lemon zest.
16. Serve immediately with grated pecorino Romano cheese on top.