Pasta a Scuta with Tuna

Finely chop onion + garlic, add to a frying pan with a little oil. Sauté until the onions are slightly brown and translucent. Mash the tomatoes with a fork and add them with their juice to the onions. Cover with a lid and simmer on low heat for 20 minutes. In the meantime, rinse and chop the parsley. After the tomatoes have cooked for 20 minutes, add the parsley and the tuna and stir well. Season with a little salt and pepper (if you like it extra spicy, you can add 1-2 crushed peperoncini). But be careful: these things are damn hot!) Make another 5 min, then off the stove and stand 2-3 min.

Bring the whole to the table with the pasta.

Quantity wise still expand.

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