Spicy Tu-Nah Spaghetti

Method

1. 1 Bring a large pot of salted water to the boil and cook the spaghetti according to the pack instructions, until just tender with a slight bite. Before draining, scoop out about two ladles of the starchy cooking water and set aside for later. Drain the spaghetti and toss with a small drizzle of extra virgin olive oil so it doesn't stick together while you finish the sauce.
2. 2 While the spaghetti cooks, heat a glug of extra virgin olive oil in a non-stick pan over low-medium heat. Add the diced onion and cook for 2-3 minutes, stirring occasionally, until soft and translucent; it should look glassy, not browned.
3. 3 Pour in the tomato passata and stir to combine. Add the tu-nah and mix well until the sauce is creamy and the tu-nah has broken down into it. Warm through for about 2-3 minutes, until the sauce thickens slightly.
4. 4 Add the drained spaghetti to the pan and toss to coat in the sauce. Add the reserved pasta water a splash at a time, stirring, until the sauce clings to the spaghetti and reaches the consistency you like.
5. 5 Serve scattered with parsley and a good crack of black pepper.