Spaghetti with tuna and caper sauce

Ingredients for 4 servings:

• 500g spaghetti
• 1 can of tuna in its own juice
• 1 onion(s)
• 1 clove(s) garlic
• some anchovy paste, if you like
• 100 ml white wine
• 300 g crème fraîche
• 100 ml cream
• lemon juice
• 50 g gherkins
• 50 g capers
• Chives, fresh or frozen
• Olive oil, for frying
• salt and pepper
• Sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Finely dice the onion and garlic. Dice the gherkins and chop the chives. Add the olive oil to the pan and lightly fry the onions and garlic. Drain the tuna and add it. Sauté briefly and deglaze with the white wine. Add the crème fraîche and cream and let it reduce slightly. If you like, you can now add a dollop of anchovy paste, then stir in the gherkins and capers. Season the sauce to taste with a pinch of sugar, salt, pepper, and a squeeze of lemon juice. Add the chives at the very end. Fold the cooked and drained spaghetti into the sauce and serve immediately.