In a pan, over low heat, heat up the extra virgin olive oil with the peeled, washed and finely sliced onion. When it’s become brown, add the carrots and toss all together for a couple of minutes, then add the tomatoes, previously crushed with a fork.
Add a pinch of salt and one of sugar and chilli pepper to taste. Cook over high heat. When the sauce is almost ready add the crumbled tuna, cook for a few minutes and turn off the heat.
Meantime, cook the Pennette della Domenica Filotea in plenty of salted boiling water, drain it “al dente” and toss it in the pan with the sauce over high heat for a minute.
Serve adding a sprinkle of chopped parsley to taste and enjoy!