Spaghetti with Tuna and Onion

Method

1. Slice the onions lengthwise and cut the cherry tomatoes into small pieces.
2. Heat extra virgin olive oil in a pan over high heat. Add the onions, capers, anchovy fillets, and chili pepper. Sauté for a few seconds.
3. Add a pinch of salt, then pour in a glass of cold water. Cover and keep the heat high until it boils, then reduce to low and cook for 4-5 minutes until the onions are wilted.
4. Add the tuna and cherry tomatoes. Season with salt and cook over low heat until the pasta is ready.
5. Cook the spaghetti in boiling salted water until al dente.
6. When the pasta is almost done, transfer it directly into the pan with the sauce, adding a ladle of pasta cooking water. Finish cooking the pasta in the pan for the last minute, tossing to combine.
7. Add a drizzle of raw extra virgin olive oil, oregano, black pepper, and fresh basil. Toss well.
8. Serve immediately.