Rigatoni With A Tuna Ragu

• olive oil
• 1 red onion, peeled and finely chopped
• 3 fresh red chilies, deseeded and finely chopped
• 1 teaspoon ground cinnamon
• 1 bunch fresh basil, leaved picked, stalks chopped
• 1 (28 ounce) can tomatoes
• 20 ounces of good-quality tuna in olive oil, drained and flaked
• kosher salt & freshly ground black pepper
• 2 lemons, zest and juice
• handful of grated parmesan cheese

1. Heat two tablespoons of olive oil in a heavy-bottomed pan and cook the onion, chilli, cinnamon and basil stalks on a medium low heat for 5 to 7 minutes until the onion has softened. Increase the heat to medium high and add the tomatoes, tuna and a good pinch of salt. Break the tomatoes up, then bring to a boil and simmer for 20 minutes. Taste for seasoning.
2. Meanwhile cook the rigatoni in a pan of salted boiling water per the package instructions. When al dente, drain the pasta in a colander, reserving some of the cooking water. Toss the pasta into the sauce with the roughly torn basil leaves, a tablespoon of olive oil, the lemon zest, lemon juice and the Parmesan and mix together.
3. Loosen the pasta with a little of the reserved cooking water if needed. Check the seasoning and devour immediately.

olive oil, red onion, red chilies, ground cinnamon, fresh basil, tomatoes, tuna, kosher salt, lemons, handful

Taken from www.food.com/recipe/rigatoni-with-a-tuna-ragu-466810 (may not work)