Spaghetti al Tonno

Spaghetti with tuna: In a large sauté pan, add:
28 oz. / 794g can of Marzano tomato sauce
1 7.76 oz. / 220g jar of Ortiz Bonito del Norte white tuna in water or tight white European Atlantic tuna
1 Cubanelle pepper, de-stemmed and deseeded
1 tbsp Peru Chef black mint paste
2. tsps of Red Boat fish sauce, or a good colatura di alici
3 cloves of garlic
zest of one lemon
juice of one lemon
__

Serve, add:

A high quality EVOO – 1 oz (2 tbsp. / 30 ml )
Parmigiano Reggiano finely grated
Crushed red pepper (optional)

__

Put a large pasta pot to boil
__

In a food processor, or a blender, with a pulse chop feature, put all of the tuna, including the water, with its tuna brine, the de-stemmed and deseeded cubanelle pepper, lemon zest , black mint, fish sauce, and lemon juice. Pulse until mince-chopped, in the sauce when you stop. About 4 pulses. Pour into a med-low pre-heated sauté pan. Cover, and heat up, stirring occasionally.

Cook a good bronze-die extruded spaghetti for two minutes shorter than the time for which the instructions call. When ready, drain, and add to the large sauté pan, turning with tongs to get it covered in the sauce. Cook for two minutes longer. Remove from the heat. Add the EVOO. Toss gently.

Plate. Garnish with Parmigiano Reggiano, and crushed red pepper. Serve.