Sicilian Pantry Pasta

• 1 box linguine or other long strand pasta
• 2 cloves garlic, minced
• 1 onion, chopped into small dice
• 4 anchovies
• 1/2 cup currants, soaked in 4 tablespoons of sherry or wine
• 1/2 cup pine nuts
• 1/2 cup breadcrumbs from day-old bread
• 1/2 cup grated parmesan (or pecorino)
• 1-2 cans Italian tuna in oil, depending on the size of the cans
• 1 teaspoon red pepper flakes
• 1 tablespoon parsley, chopped

1. Cook the pasta in salted, boiling water a minute short of package instructions.
2. Meanwhile, saute the onion, red pepper flakes, and anchovies in a couple tablespoons of olive oil, until the onion softens. Add the garlic and stir to combine. Add the tuna, pine nuts, and currants with their liquid, and allow to cook together 2 minutes. Add the pasta and a little of the pasta cooking water.
3. In another pan, toast the breadcrumbs in a tablespoon of olive oil until they start to turn a little brown. Add most of the grated cheese and toss to combine. Pour the toasted breadcrumbs over the pasta and combine. Serve immediately with the rest of the grated cheese and parsley sprinkled on top. Optional, drizzle a little extra olive oil over the top to finish it.

linguine, garlic, onion, anchovies, currants, pine nuts, breadcrumbs from, parmesan, italian tuna, red pepper, parsley

Taken from food52.com/recipes/19759-sicilian-pantry-pasta (may not work)