This is a dish I have loved since I was 5 years old! I had a childhood friend call it Hillbilly Spaghetti until he tasted it and then proceeded to consume two large bowls of it at dinner and then later that evening was found sneaking another taste of it out of the pot! I guess you could call it Hillbilly Spaghetti! He loved it. I have been making this for friends and family ever since.

1 pound of cappellini pasta (angel hair)

1 medium onion

3 cloves of garlic

sea salt

fine black pepper

olive oil

1 thirty-two ounce can of plum tomatoes

4 basil leaves

2 six ounce cans of tuna in olive oil

1 bottle of Pinot Noir

Chop the onion and mince the garlic. Sauté the onion and garlic mixture in olive oil and add a nice pinch of fine black pepper. Sauté until the onion and garlic are translucent. Take the plum tomatoes along with the water in the can and chop them in the blender or food processor. Pour this into the onions and garlic mixture. Add in the basil leaves and add a splash of the Pinot Noir. (At this point, I recommend that you pour yourself a glass of wine as well and enjoy it while you are cooking!) Let the tomatoes cook in the mixture for approximately 20 minutes. Add in the two cans of tuna with the olive oil and let cook another 10 minutes. In another pot, sprinkle a dash of sea salt into boiling water and cook the cappellini pasta. Once al dente, drain the pasta, add the sauce and grate some Parmigiano-Reggiano cheese on top. Garnish the dish with some basil and a splash of fresh olive oil on top! Enjoy!

This dish will pair well with a Pinot Noir wine and I recommend choosing a wine from Reider’s near the intersections of I-90, Route 44 and Auburn Road in Concord. Gabe Reider has the best wine selection in the city with many fantastic price points!

JZ