Spaghettoni with Tuna Cacciatora Sauce

Method

1. Finely slice two red Tropea onions.
2. Put the onions in a pan with extra virgin olive oil, chili pepper, and a clove of garlic.
3. Sauté everything with olives until softened.
4. Add abundant tomato passata and let it simmer.
5. Add the tuna steak and sear it for a few minutes on both sides.
6. Season with a pinch of salt and pepper.
7. Add abundant fresh basil, as your grandmother would do.
8. Cook the spaghetti al dente and finish cooking it in the sauce (risottare), adding a splash of pasta cooking water.
9. Plate the spaghetti with a generous amount of sauce, and serve immediately.