Pasta with Tuna

Method

1. Finely chop the Tropea onion, slice the fresh garlic, and chop the chili pepper.
2. Heat extra virgin olive oil in a pan over medium heat. Add the onion, garlic, and chili, and sauté until softened.
3. Add the stems of basil and parsley (the thick parts at the bottom) and let them release their aroma.
4. Add the anchovies and stir until they dissolve into the oil.
5. Add the chopped fresh tomatoes (or use canned peeled tomatoes). Add a splash of pasta cooking water to prevent burning. Season with salt. Cook for about 4 minutes, until the sauce thickens slightly.
6. Add the Taggiasca olives (whole) and the capers (rinsed and desalted). Stir and cook for another minute.
7. While the sauce cooks, chop the parsley leaves and set aside.
8. When the sauce is ready, turn off the heat. Add the drained tuna (in oil) and a handful of chopped parsley and basil leaves. Mix gently.
9. Meanwhile, cook the pasta (rigatoni) in boiling salted water until al dente.
10. Drain the pasta and add it to the pan with the sauce. Turn the heat back to low and toss well, adding a little pasta water if needed to create a creamy emulsion.
11. Serve immediately, with extra fresh parsley on top.