Rigatoni With A Tuna Ragu - cooking recipe

Ingredients

olive oil
1 red onion, peeled and finely chopped
3 fresh red chilies, deseeded and finely chopped
1 teaspoon ground cinnamon
1 bunch fresh basil, leaved picked, stalks chopped
1 (28 ounce) can tomatoes
20 ounces of good-quality tuna in olive oil, drained and flaked
kosher salt & freshly ground black pepper
2 lemons, zest and juice
handful of grated parmesan cheese

Preparation

Heat two tablespoons of olive oil in a heavy-bottomed pan and cook the onion, chilli, cinnamon and basil stalks on a medium low heat for 5 to 7 minutes until the onion has softened. Increase the heat to medium high and add the tomatoes, tuna and a good pinch of salt. Break the tomatoes up, then bring to a boil and simmer for 20 minutes. Taste for seasoning.
Meanwhile cook the rigatoni in a pan of salted boiling water per the package instructions. When al dente, drain the pasta in a colander, reserving some of the cooking water. Toss the pasta into the sauce with the roughly torn basil leaves, a tablespoon of olive oil, the lemon zest, lemon juice and the Parmesan and mix together.
Loosen the pasta with a little of the reserved cooking water if needed. Check the seasoning and devour immediately.