Steps

1. Prepare 180g of 1.6mm, 9-minute boil pasta for 2 servings.
   🕒 00:14
2. Prepare a microwave-safe pasta container.
   🕒 00:26
3. Slice the onion into bite-sized thin pieces. [Key Tip!] If cut too large, it will be difficult to eat with pasta on a fork, so cut them into pieces that can be eaten in one bite.
   🕒 04:04
4. Place the thinly sliced onion in a wrap bundle and set aside.
   🕒 04:13
5. Add 180g of pasta to the pasta container.
   🕒 04:35
6. Add 500ml of water. [Key Tip!] The amount of water and microwave time are crucial, so measure carefully.
   🕒 04:40
7. Add 1/3 tsp of salt.
   🕒 04:52
8. After mixing lightly, microwave at 600W for 11 minutes. [Key Tip!] The cooking time is the pasta's boiling time + 2 minutes. This ensures a perfect finish when combined with the sauce later.
   🕒 04:58
9. While the pasta is microwaving, warm a frying pan over low-medium heat and add a small amount of oil.
   🕒 05:17
10. Add the onion to the warmed pan and sauté until well-cooked. [Key Tip!] Since it will only be tossed briefly at the end, make sure to cook the onions thoroughly here.
    🕒 05:32
11. Once the onions are cooked, add the canned tuna with its oil and sauté briefly.
    🕒 05:44
12. Turn off the heat and set aside the sautéed ingredients until the pasta is ready. [Key Tip!] To prevent the pasta from becoming mushy, have your sauce ready to mix quickly once the pasta is done.
    🕒 05:53
13. Gently loosen the microwaved pasta.
    🕒 06:10
14. Reserve 4 tbsp of the pasta cooking water. [Key Tip!] The starch in the cooking water will emulsify with the sauce's liquid and oil, adding umami.
    🕒 06:17
15. Drain the pasta thoroughly in a colander. [Key Tip!] Cooking with plenty of water ensures the pasta is cooked evenly without sticking.
    🕒 06:35
16. Heat the frying pan over medium heat.
    🕒 06:42
17. Whisk the pre-made sauce base (3 tbsp White Wine, 2 tsp Consomme, 3 tbsp Olive Oil, 4 tbsp Pasta Cooking Water) again to emulsify.
    🕒 06:48
18. Add the sauce to the heated pan, bring to a boil once, and let the alcohol from the wine evaporate.
    🕒 06:53
19. Return the pasta and sautéed ingredients to the boiling sauce and mix to combine the sauce and ingredients. [Key Tip!] Since the sauce is already emulsified, a quick mix will coat the pasta immediately.
    🕒 07:06
20. Turn off the heat.
    🕒 07:20
21. Generously add Parmesan cheese and black pepper, then toss briefly to combine. It's ready!
    🕒 07:27
22. Plate and serve.
    🕒 07:45