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Spaghetti with tomato and tuna sauce

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Ingredients for 4 servings:

  • 400 g pasta (spaghetti)
  • 2 cans of tuna, in its own juice
  • 1 can/n tomatoes, chopped
  • 1 onion(s)
  • 2 cloves garlic
  • 10 olives, pitted black
  • 2 tbsp tomato paste
  • Parsley, chopped
  • salt and pepper
  • Parmesan, freshly grated
  • oregano
  • basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook spaghetti in salted water with olive oil until “al dente.” Slice the onion into half rings, dice the garlic, and sauté in olive oil. Briefly roast the tomato paste, add the pizza tomatoes, and about 100 ml of water. Season with the spices and simmer for a few minutes with the lid uncovered. Drain the tuna and tear it into small pieces. Slice the olives into rings and add them to the sauce along with the tuna; heat through. Season again, stir in the parsley, and pour over the spaghetti. Sprinkle with freshly grated Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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