Pasta with Tuna and Tomatoes

Bring 2 L of water to a boil, salt it, and cook the pasta for 1–2 minutes less than indicated on the package so it stays al dente. Before draining, reserve 100 ml of the pasta water.

Finely chop the onion and mince the garlic. Heat the olive oil in a wide skillet over medium heat, add the onion, and cook for 4–5 minutes until translucent.

Add the garlic and cook for 30 seconds, taking care not to let it brown. Pour in the canned tomatoes, crush them with a spatula, add 100 ml of water, and simmer for 10–12 minutes over low heat.

Drain any excess liquid from the tuna, break it into chunks, and add it to the tomato sauce along with the capers. Stir and heat through for 2–3 minutes; season with salt to taste.

Transfer the slightly undercooked pasta into the skillet with the sauce, pour in the 100 ml of reserved pasta water, and toss over medium-high heat for 1–2 minutes until the sauce coats the pasta.

Remove the skillet from the heat, taste, and add more salt if needed. Serve the pasta hot right away.