Ingredients (Serves 4):

• 320 g. pasta
• 1 small onion
• Fiorfiore San Marzano tomatoes
• 1 can tuna belly in olive oil
• EVOO

Preparing:

1. Brown the onion in 4 tablespoons of olive oil. Add the S. Marzano tomatoes and the tuna belly. Cook for 20 minutes, stirring every now and then.
2. When almost ready add some salt to taste. Cook the pasta al dente and dress it with the sauce.
3. Top with fresh basil.