Pasta Puttanesca with Tuna and Mandarin

Ingredients:

50g extra virgin olive oil
1 medium red onion, thinly sliced
¼ tsp salt
20g garlic, pressed or minced
2 20oz cans diced tomatoes
56g anchovy fillets, soaked in cold water 10 minutes, drained and mashed
35g chopped capers
80g pitted and coarsely chopped black olives
40g tomato paste (2 tbsp)
Zested mandarin
Juice of 1 mandarin
¼ tsp crushed red pepper flakes
¼ tsp freshly ground black pepper
One 6-oz can tuna packed in water, drained
2 tbsp chopped fresh flat-leaf parlsey
3 eggs worth of semolina pasta (linguine rolled out to #4)

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1. Heat the olive oil in a large cast iron pot over 50% heat. Add the onion and ¼ tsp salt. Cook, stirring occasionally, until soft and translucent, 10 minutes. Add the garlic and cook until fragrant, 1 minute.

2. Add the tomatoes, anchovies, capers, olives, tomato paste, mandarin zest, mandarin juice, red pepper flakes, and black pepper. Stir to combine, cover and let simmer at 50% for 7 minutes. Stir once halfway through.

3. Add the tuna and parsley and simmer until heated through, 1 minute.

4. Add cooked pasta, toss to coat, cover and let sit for 15 minutes, serve.

Notes:
Serves 6
If fresh mandarins are not in season, you can substitute one quarter of a preserved lemon rind.