You can find Tonnino tuna some specialty and health foods markets, or visit http://www.tonnino.com.
1/4 cup olive oil
1/2 large brown onion, chopped
4 cloves garlic, thinly sliced
1 tsp. crushed red pepper flakes (or more if you like it spicy)
6 anchovies, smashed
2 Tbs. capers
1 28-ounce can crushed tomatoes
1 tsp. salt
2 jars Tonnino tuna Ventresca, drained (or other tuna of your choice)
1 lb. linguine
Grated Locatelli Pecorino Romano cheese
- Heat oil in a large saucepan. Add onions and cook over medium heat until soft and translucent, about 5 minutes. Add garlic, red pepper flakes, and anchovies, stir and cook for a minute or so. Add tomatoes, capers, and salt, bring to a simmer and cook for 20 minutes, stirring often. Add tuna, leaving it in large chunks, and keep warm over low heat.
- Cook linguine in a large pot of boiling water until just al dente. Drain and put in large serving bowl, toss with sauce. Pass grated cheese on the side.