Pasta with Tuna and Capers

4 ounces bow tie (farfalle), linguini, or spaghetti pasta
2 Tbsp olive oil (plus more)
1/2 medium onion, chopped
Pinch chili pepper flakes
1 (6-ounce) can tuna packed in olive oil, drained
1 tablespoon capers
1/4 teaspoon salt
1/4 cup dry white wine
2 Tbsp chopped flat leaf parsley
salt and freshly ground black pepper to taste

1. Bring a large pot of water to a boil, add salt (1 teaspoon for every quart of water), return to a boil. Add the pasta and cook according to package directions until cooked through, but still firm (al dente).

2. While the water is coming to a boil and the pasta is cooking, prepare the rest of the recipe. In a large, wide sauté pan, heat a couple tablespoons of olive oil on medium heat. Add the chopped onion and chili pepper flakes and cook until translucent, about 5 minutes or so. Mix in the canned tuna, the capers, and the salt. Add the wine, bring to a simmer then lower the heat to low. Cook for 10 minutes or longer, while the pasta is cooking. If the mixture begins to dry out, add a little more wine.

3. When the pasta is ready, drain it and add it in to the pan with the tuna. Toss to mix. Drizzle on a bit more olive oil over it all, then add the chopped parsley and a few grinds of black pepper to taste.

Serves 2.