[ingredients]1 pound dried Bucatini pasta
Kosher salt
4 tablespoons extra virgin olive oil
1 cup small diced red onion
4 clovers garlic, thinly sliced
3 teaspoon crushed red pepper flakes
¾ cup tomato paste, preferably Italian
1½ cups reserved pasta cooking water
½ teaspoon salt
¾ cup pitted, chopped Kalamata olives
2-7 ounce jars imported tuna packed in olive oil, drained and flaked
¼ cup copped fresh parsley
½ cup grated Parmigiano-Reggiano[/ingredients]

[instructions]Set a large, 4 to 6 quart stockpot filled with water over high eat and bring to a boil. Season the water with Kosher salt and add the Bucatini pasta. Cook the pasta for 5 minutes before starting the sauce. While the pasta cooks, set a 14-inch sauté pan over medium high heat and add the olive oil. Once the oil is hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally until soft and slightly caramelized, about 3 to 4 minutes. Add the red pepper flakes and tomato paste to the pan. Drain the pasta from the pot and add it to the pan as well as the 1 ½ cups of reserved pasta cooking water. Season the pasta with the salt and add the olives, tuna and parsley to the pan. Continue to cook the pasta, stirring to incorporate the ingredients, until the water has evaporated and the pasta is well cooked with sauce, about 3 to 4 minutes. Remove from the heat and serve with the grated cheese.[/instructions]