Spaghetti al Tonno e Limone

This recipe is from my friend Ashley who lived and studied in Italy. She shared it with me a few years ago and it quickly became one of my favorite summer dishes. I love to use the fresh basil and tomatoes that I grow in my container garden. Don't let the "tuna" scare you away, it is divine!

2 T olive oil

1 small white onion, thinly sliced

6 cloves garlic, thinly sliced

2 handfuls cherry tomatoes (or a medium fresh tomato, seeded and diced)

1 can tuna packed in olive oil

handful toasted pine nuts

1/3 pound thin spaghetti

2 lemons

handful fresh basil

parmigiano-reggiano

Caramelize onion in olive oil over medium low heat, stirring occasionally. This can be a time consuming process.. about 20-30 minutes. Add sliced garlic and tomatoes to brown at the end of the caramelization process. Meanwhile cook the spaghetti and leave it in the water (don't drain). Turn the heat on the onions and garlic down and add toasted pine nuts and salt to taste. Then add the tuna (don't drain olive oil- it belongs in the sauce!) to the pan to warm- it's fine if it browns a bit, just don't burn the garlic. When the pasta is cooked, add it to the pan and squeeze the juice of 1-2 lemons over the pasta. Then, add basil and stir well. The sauce should be light, but definitely there, so that the pasta is pretty wet. If the pasta seems dry, add a little bit of the pasta cooking water. Taste and salt some more if necessary. Grate fresh parmigiano-reggiano over the top. This is a great summer dish. It may take you a few times to decide what flavors are the best to emphasize. Serves two, amply. Enjoy!