Chitarra with Tuna Sauce
|6 Tbsp Vera Jane’s Extra-Virgin Olive Oil, divided|
|1 sweet onion, diced|
|4 cloves garlic, sliced thin|
|3 Tbsp fresh thyme, chopped|
|1 medium carrot, finely shredded|
|(2) 28-oz cans DLM Whole Tomatoes, coarsely chopped|
|1 large red onion, sliced thin|
|17.5 oz Rustichella Primo Grano Chitarra or another long cut of pasta, such as spaghetti|
|1 tsp DLM Crushed Chili Peppers|
|(2) 6.7-oz jars Tonnino Tuna Fillets in Olive Oil, coarsely chopped|
|1 tsp fresh marjoram, chopped|
|¼ cup fresh Italian parsley, finely chopped|
Tomato Sauce: Heat ¼ cup olive oil in a 3-quart saucepan over medium heat. Add the diced sweet onion and the garlic and cook until soft and light brown, about 8–10 minutes. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes. Add the tomatoes with their juice and bring to a boil, stirring often. Lower the heat and simmer until thickened. Season with salt to taste.
While sauce is simmering, heat 2 tablespoons olive oil in a large skillet over medium heat until almost smoking. Add the red onion and cook until softened, about 8 minutes. Meanwhile, cook pasta according to package directions. Drain but do not rinse. Set aside.
Add the tomato sauce to the skillet with the red onion. Add the chili peppers and bring to a boil. Add the tuna and marjoram and return to a boil; remove pan from heat. Add the pasta to the skillet, stirring carefully to coat. Add the parsley and cook for 1 minute. Serve immediately.
Makes 8–10 servings
Prep Time: 20 Minutes
Cook Time: 30–35 Minutes
Per serving: 398 calories (28% calories from fat); 13g total fat; 1g saturated fat; 20mg cholesterol; 487mg sodium; 53g total carbohydrates; 5g dietary fiber; 20g protein;