1/4 cup olive oil
1 small yellow onion, finely chopped
2 garlic cloves, finely chopped
1 small dried red chili, crushed, or pinch of red pepper flakes
1/4 cup dry white wine
1 can (7 oz.) tuna in olive oil, drained and flaked
1/4 cup chopped fresh flat-leaf parsley
1 lb. linguine or spaghetti
Salt, to taste
1/2 cup toasted fine bread crumbs
Directions:
In a fry pan large enough to hold the cooked pasta and the sauce, warm the olive oil over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and chili and cook until the garlic is golden, about 1 minute. Add the wine and cook until the liquid is reduced by half, about 1 minute. Stir in the tuna and parsley and remove from the heat.
Meanwhile, bring a large pot three-fourths full of water to a boil over high heat. Add the pasta and salt and cook, stirring frequently, until the pasta is al dente. Drain, reserving a ladleful of the cooking water.
Add the drained pasta to the sauce and stir and toss well over medium heat, adding some of the cooking water if the sauce is too dry. Transfer to a warmed serving bowl, sprinkle with the bread crumbs and serve immediately. Serves 4.
