Pasta Peperonata with Tuna and Olives

Ingredients

• ¼ cup extra-virgin olive oil, plus more for drizzling
• 1 large onion, halved and thinly sliced
• 1 ½ pounds mild peppers, such as bell, sweet, and banana, stemmed, seeded, and sliced into ¼-inch pieces (4 cups)
• Kosher salt
• 2 cloves garlic, minced (1 tablespoon)
• 1 pint cherry tomatoes, halved
• 2 tablespoons golden raisins, chopped
• ¾ cup Kalamata olives, pitted and halved
• 1 basil sprig, plus ⅓ cup fresh leaves, sliced if large
• 12 ounces spaghetti
• 1 jar (6 to 7 ounces) tuna in oil, drained and flaked
• 2 ½ ounces Parmigiano-Reggiano, grated (1 cup)
• 1 finger pepper or other hot pepper, thinly sliced into rounds; or 1 dried hot pepper, such as cayenne, crushed

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