Tuna Pasta with Spicy Calabrian Red Peppers

Ingredients

• 1/3 cup butter
• 1/3 cup shallots, chopped (about 1-2)
• 4 cloves roasted garlic, lightly chopped
• 1/3 cup red wine
• 4-5 small-medium (approx 1 ½ cups) heirloom tomatoes, cut in 1” wedges
• ¾ teaspoon salt + 1 tablespoon salt
• ¼ teaspoon fresh cracked pepper
• ½ tablespoon fresh oregano leaves
• ½ cup reserved pasta water
• 1 jar, Ritrovo Selections Tuna Chunks with Spicy Calabrian Red Pepper, (note*oil used)
• 17.6 oz (500g) Mancini Chitarra Pasta
• Flaky sea salt, for finishing
• 1 Meyer lemon, cut in wedges spritzed for finishing
• Pecorino Romano cheese, grated (optional for finishing)
• Lorenzo Sicilian Extra Virgin Olive Oil, for finishing or olive oil of choice