This recipe is adapted from Mark Bittman's Food Matters Cookbook. The basic recipe can be adapted to use up a variety of things you may have floating around the pantry and fridge. If you are vegan you can get rid of the tuna and cheese garnish, it will still be delicious.
2 small onions -- chopped
One large can of tomatoes or a mixture of fresh tomatoes and a small can
Pasta -- use up your odds and ends here
One can of tuna, small or large will be fine
2 tablespoons capers
1/4 cup of white wine
1/2-1 cup chopped fresh herbs -- parsley and/or basil will work best here, use up all odds and ends slowly drying in your fridge.
Feta cheese to garnish
2. Heat olive oil in a skillet over medium-high heat, when it's hot at the onions and cook, stirring occasionally until translucent and soft.
3. Add in the chopped tomatoes, if using, reduce heat to medium.
4. While the tomatoes cook down, gather the rest of the ingredients from the pantry.
6. Add a pinch of white sugar -- this will mean you don't have to cook the sauce as long to get the tomatoes sweet. Allow sauce to bubble.
7. Reduce the sauce to a simmer and add the pasta to the boiling water.
8. When the pasta is cooked (al dente), drain (reserving a little liquid in case the sauce is too thick). Add the pasta, tuna and capers to the sauce and stir.
9. Add 1/4 cup of your finest wine in a box and let the pasta cook for another minute or so.
10. Stir in your chopped herbs.