Spaghetti with tuna, vegetable and tomato sauce

Ingredients for 3 servings:

• 300 g whole wheat spaghetti (spelt spaghetti or other)
• 1 large onion(s)
• 1 garlic clove(s)
• 2 stalks celery
• ½ fennel bulb(s) or a small
• 1 m.-large pak choi
• 150 g mushrooms
• 1 can of chopped tomatoes (approx. 400 g)
• 3 tbsp, heaped tomato paste
• 1 shot of red wine (maybe a little more)
• ½ tsp, strained broth, grained
• some salt
• some cayenne pepper
• some paprika powder, sweet
• 1 can tuna in its own juice
• some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Peel the onion and garlic and finely chop or mince. Wash the remaining vegetables, except for the mushrooms, and cut into very small cubes. Clean the mushrooms and also cut into small cubes. Add a little oil to a sufficiently large pan or wok and lightly fry the onion and garlic. Then add the remaining vegetables and continue to sauté over medium heat until the vegetables have softened. Meanwhile, cook the spaghetti al dente in plenty of salted water. Mix the tomatoes, tomato paste, red wine, and seasonings into the vegetables. Add a few tablespoons of water and simmer gently until the vegetables are tender enough (we like them a little crunchy). Then, break up the tuna in the can a bit with a fork and add the entire contents to the vegetable sauce. Mix everything well and season to taste. Drain the spaghetti, divide among plates, and pour the sauce over the spaghetti. This recipe serves 3-4 people.