PASTA

Ingredients​

Fine sea salt, as needed 

​2 tablespoons olive oil

 1 small white onion, diced

3 to 4 garlic cloves, minced

1(5-ounce) can tuna in olive oil

1 handful of cilantro leaves, washed and roughly chopped

1(24-ounce) jar tomato sauce or marinara

​8 ounces spaghetti

Directions

1. In a medium pot, bring salted water to a boil over high heat. When the pot of water comes to a boil, add your spaghetti and cook to desired level of doneness.

2. Meanwhile, in a medium nonstick skillet, warm up the oil over medium-high heat. Once the oil is shimmering, add the onion and stir occasionally until soft, 6 to 7 minutes. Once the onion finishes cooking, add the garlic and cook, stirring occasionally, until it softens, 2 to 3 minutes.

3. Once the garlic has softened, stir in the tuna with its oil, and ¾ teaspoon salt. Once the tuna mixture has heated through, stir in the tomato sauce. Simmer, covered, over medium-low heat, stirring occasionally, until the sauce has thickened slightly and the spaghetti is ready. Stir in a splash of pasta water for a looser sauce, if desired. Taste and add more salt, if you’d like.

4. Drain spaghetti and divide it among plates or bowls. Top with the sauce. (The sauce can last up to 4 days in the refrigerator.)