I made this the other day because I started frying one little sliced onion in a dry skillet in preparation for making something else when the smell made me want more onion and the rest of it fell into place based on an Italian dish Matthew has made several times with onions and tuna. Sorry no picture!
(main dish for 2 – double for 4 abundant main serving portions)
200 g bow-tie, fusili, or spaghetti
2 small yellow onions
1 small can of tuna in olive oil (drained)
10 cherry tomatoes (those really sweet oblong ones are good)
1/8 cup pitted Taggiasche or Nicoise olives in oil (if only available in vinegar, rinse and drain)
1 TBS tomato paste
Salt to taste
Pasta water on to boil, two small yellow onions sliced thin and simmered over low heat first in dry (preferably large and cast iron) skillet and then add a bit of olive oil. Keep the onions simmering for about 10 minutes or until they’re transparent and golden, add one small can of tuna in olive oil (drain off oil first), then 10 cherry tomatoes quartered turn up heat slightly and saute a minute before adding 1/4 cup pitted Taggiasche or Nicoise olives. Turn heat way low, add a bit of salt if it needs it. Put the pasta in the briskly boiling salted water, don’t let it get mushy! Keep an eye on the ‘sauce’ you want the sugars in the onion and tomatoes to caramelize but not burn, if it looks right (golden-orange and a bit sticky) add the tomato paste and turn off the fire and remove it from the heat until the pasta is al dente. Ideally the pasta is ready just as the sauce turns carmellish, drain the pasta and toss into the skillet, crank up the heat and add a bit more oil if necessary to encourage the sauce to coat the pasta ;)! Good served with a cool, crisp green salad after to balance out the flavours. Nice with a semi-bubbly white wine, or a dry still one like Oriveto (secco).