Cherry Tomato Sauce
For 2-3 servings
2 tablespoons extra-virgin olive oil
1 minced, seeded jalapeño, serrano, or another fresh hot chile
Half a red onion, finely d\dicerd
½ teaspoon Kosher salt
5 cups/ripe cherry tomatoes, stemmed and halved if large
2 cloves garlic, minced
1 teaspoon lightly packed finely grated lemon zest
1 teaspoon fresh lemon juice, plus more if needed
3 tablespoons chopped fresh basil
1 tablespoon unsalted butter
2 ½ cups cherry tomato sauce
One 6-oz Can of Italian tuna packed in oil, undrained
1 tablespoon rinsed capers
1/4 cup chopped fresh flat-leaf parsley
12 oz fresh pasta, I used tonnarelli, but any fresh spaghetti noodles will be a goof
Grated parmesan cheese
In a large sauté pan, heat the oil over medium-high heat. Add the chile, onion, and salt and cook, stirring often, until soft and fragrant, 2 to 3 minutes. Add the tomatoes and cook, stirring often, until they begin to burst and release their juice, 4 to 6 minutes. Add the garlic and cook for another 30 seconds or so, then stir in the lemon zest and juice. Remove the pan from the heat, add the basil and butter, and swirl the pan to blend them into the sauce. Taste the sauce and if the tomatoes are tart, as they can be this time of year, add a teaspoon of honey or sugar.
Remove half the sauce to a container to save for another recipe.
Return the skillet to low heat and stir in the tuna sauce ingredients. Break up the tuna into small flakes. Heat over very low wheat while the p[asta cooks.
For the Pasta
Bring a large pot of generously salted water to a boil over high heat. Add the pasta, stir, and cook until just shy of al dente (about 1 minute less than the package instructions).
Using a large spider or slotted spoon, scoop out the pasta and add it to the tuna sauce. Continue until all the pasta has been added to the sauce. Stir gently. Serve in pasta bowls with grated Parmesan cheese and crusty bread.