Tuna Farfalle

(adapted from Jamie Oliver's Cook with Jamie: My Guide to Making You a Better Cook)

Serves 4-6

Good olive oil
1 lg. red onion, peeled and finely chopped
2 fresh chiles (red or green), deseeded and finely chopped
1 tsp. ground cinnamon
2 15-oz cans plum tomatoes
2 10-oz cans imported oil-packed tuna, drained and flaked
Sea salt and freshly ground black pepper
1 lb. pkg. farfalle (or rigatoni or penne)
Zest and juice of 1-2 lemons (depending on juiciness of the fruit)
1 lg. handful fresh basil leaves, roughly chopped
Small handful of freshly grated Parmigiano-reggiano

Heat a good glug of olive oil in a heavy-bottomed pan and cook, onion, chiles, and cinnamon, on medium-low heat for 5 minutes, until the onion has wilted and sweetened. Turn up heat, add tomatoes, tuna, and a pinch of salt. Break up tomatoes using the back of your spoon, bring to a boil, and then reduce heat to a simmer and cook for about 20 minutes. Taste for seasonings.

Meanwhile, bring large pot of salted water to a boil. Cook pasta according to instruction. When al dente, drain pasta and reserve some of the cooking water. Toss pasta into tuna-tomato sauce. Add basil, a glug of olive oil, lemon zest, lemon juice, and Parmigiano-reggiano - mix well. Add a little cooking water, if needed, to loosen pasta. Check seasonings and serve imediately.