Linguine al Tonno

Tonight my 13 year old requested linguine al tonno, so I made some. The recipe is simple:

2 medium sized Red onions, thinly sliced

2 garlic gloves, chopped

Now pour in a pan/pot enough evoo to cover the surface and start sautéing the onions and garlic together with chillies. I put in 4 small chillies as my family likes it spicy. 

When the onion becomes translucent, add in two tins of crushed tomatoes, and continue cooking until sauce becomes thickened. 

Now mix in a handful of pitted olives, 1,5 tables spoons of capers, and fresh strong mint leaves (about 15 pcs). 

Next mix in 280 grammes of yellow fin tuna fillets (discard the oil the fillets sat in). Cover the pan/pot with a lid and let the tuna sauce simmer on low heat until you have cooked linguine al dente (I used Combino Linguini 500g).

Finally, mix together the pasta and the tuna sauce. Add in 20-30 ml of pasta cooking water, and stir. "The salty, starchy water not only adds flavor but helps glue the pasta and sauce together".

Serve with some fresh mint leaves, a drizzle of evoo, and freshly cracked black peppercorns on top.