b'Penne al TonnoServes 4 Heres the go-to of every poor student, but with a fancy twist. If you are one of those people who 1 red onion want to cook everything in one pot just to save 30 seconds of washing, move on to the next recipe. 2tinned tunaSirenaThis is not for you. Italian StyleTomato passata (plainThe Pastatomato only) Boil the water. Throw in half a handful of rock salt. Extra virgin olive oil Add the pasta. Set the timer to whatever it says on the bag and Kalamata olives, pitted move on to the sauce. Every now and then, give it a stir, dont let it stick. Capers Leave the wooden spoon in the pot; an old trick to prevent the boiling water from overflowing. If you Dried oregano or freshdidnt know that, youre welcome. basilDried chilli (optional) The SauceFinely chop the red onion. 1520g rock salt Open the tinned tuna cans and drain out the oil, leaving the tuna in the can. Pinch black pepper Cut the olives into thirds. Lightly coat the bottom of a saucepan with olive oil 400g penneand heat over medium. Add the chopped onion (and the dried chilli if you want a bit of spice) and wait for it to soften and turn Tools slightly yellow. With a fork, flake the tuna out of the cans into the 1 large pot for the pasta saucepan. Then add the olives, capers, oregano, and pepper. Stir and let it cook on medium for a minute 1 saucepan or two, until the tuna mixes into a uniform paste. 1 knife Add the tomato passata, stir, and bring to a boil. Lower the heat and let it simmer, stirring 1 cutting board occasionally. Turn off the heat about a minute before the pasta is 1 wooden spoon ready.1 colander 86'