Pasta With Tuna Sauce

• 1 pound long fusilli:
• you can also use linguini, perciatelli or thick spaghetti
• 2 tablespoons olive oil
• 1 large sweet, white onion, chopped
• 1 large clove garlic, minced
• 6 1/2 ounces solid white tuna packed in oil
• 2 tablespoons chopped, fresh flat leaf parsley
• 1, 30 ounce can crushed plum tomatoes, pureed
• 1, 6 ounce can tomato paste
• 1/4 teaspoon white pepper
• salt to taste
• 2 tablespoons small or medium capers

1. In a large Dutch oven, heat the olive oil.
2. Add the onion and saute until it begins to soften.
3. Stir in the garlic and saute 5 minutes more, over very low heat.
4. Drain the tuna well, break it up into pieces and add it to the skillet.
5. Stir in the tomato paste until well combined.
6. Stir in the parsley, tomatoes, capers and season with white pepper.
7. Bring to a boil.
8. Lower heat until sauce is at a low simmer, cover and cook for 1 hour, stirring occasionally.
9. Just before the sauce is ready, bring a large pot of salted water to a boil.
10. Add the pasta and cook until al dente.
11. Drain pasta well and return it to the cooking pot.
12. Immediately add half of the sauce to the pasta and well toss to combine.
13. Serve the pasta in warmed bowls topped with the remainder of the hot sauce.

also, olive oil, sweet, clove garlic, solid white, flat leaf parsley, tomatoes, tomato paste, white pepper, salt, capers

Taken from www.epicurious.com/recipes/member/views/pasta-with-tuna-sauce-1200486 (may not work)