Conchiglie with tuna, capers and red onions

Ingredients for 2 servings:

• 24 large shell pasta (conchiglie); approx. 170 g – 180 g pasta
• olive oil
• 2 m.-large onion(s), red, in fine half rings
• 1 garlic clove(s), finely diced
• 1 shot of Noilly Prat
• 1 can tuna in its own juice, drained weight approx. 140 g
• 4 tsp capers
• 1 tsp peppercorns, pink, ground, or 2 tsp if desired
• 200 ml cream
• Salt
• Kampot pepper, freshly ground, alternatively black pepper
• some lemon juice, freshly squeezed
• e.g. basil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cook the conchiglie in plenty of salted water until al dente (approx. 14 minutes). Sauté the onions in olive oil until translucent, but do not allow them to brown. When the onions are almost translucent, add the garlic and sauté briefly. Deglaze with Noilly Prat and reduce the heat slightly. Now add the tuna and sauté everything together for about 1 minute. It should not become too dry. Pour in the cream and simmer over low heat until creamy. Add the capers and ground pink peppercorns and simmer briefly. Season with salt, freshly ground red Kampot pepper, and a little lemon juice to taste. Drain the conchiglie and arrange 12 conchiglie on a plate. Pour the sauce over the conchiglie, ensuring it runs into the conchiglie. Garnish with basil. Note: Once all the ingredients are ready, the sauce will take exactly the same amount of time as the pasta will take to cook al dente.