Pasta with tomato and tomatoes

Ingredients for 4 servings:

• 2 cans of tuna in its own juice
• 2 onions
• 2 cloves garlic
• 1 tbsp olive oil
• 2 cans tomatoes, chopped
• Salt and pepper, black from the mill
• 1 pinch(s) of sugar
• 400g penne
• 20 basil leaves, approx.
• 1 bunch parsley, flat
• some hard cheese, Italian, perhaps

Instructions

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

Drain the tuna and shred with a fork. Peel the onions and garlic cloves and dice both finely. Heat a wok on the stovetop, add the olive oil and sauté the diced onions and garlic until translucent. Add the chopped tomatoes and their juices, season with a little salt and a pinch of sugar, bring to a boil, and then simmer covered for about 5 minutes. Cook the penne in boiling salted water until al dente. Rinse the basil leaves and parsley and shake dry. Set aside a few basil leaves for garnish and finely chop the remaining leaves. Chop the parsley. Add the tuna, the finely chopped basil leaves, and the chopped parsley to the tomato sauce in the wok, mix carefully, and season with pepper. Drain the penne, let it drain briefly, and fold it in. Serve the dish on plates and garnish with the reserved basil leaves. Serve with some grated or shaved Provolone or Fiore Sardo if desired.