John Myers
Ingredients for 4 servings:
- 500g spaghetti
- 1 can of peeled tomatoes (480g drained weight, 800g total)
- 1 can tuna, in its own juice (200g)
- 1 onion(s)
- 1 garlic clove(s)
- Green olives filled with paprika paste
- capers
- olive oil
- 1 pinch of salt
- 3 sprigs of thyme
- some wine, red
- Parmesan
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Spaghetti with tomatoes, tuna, olives, and capers
Cook spaghetti in salted water until “al dente.” Meanwhile, sauté the sliced onion and the minced garlic clove in olive oil in a large pan. When the onions are translucent, deglaze the pan with a splash of red wine (optional), then add the tomatoes, olives, capers, and thyme and let the mixture simmer for a few minutes. Stir occasionally and season with salt. This dish doesn’t need much salt, as the capers already provide a certain saltiness. It’s best to add more seasoning later. Just before the spaghetti is cooked, add the tuna to the sauce and stir well. Drain the spaghetti, divide it among plates, pour the sauce over it, and grate Parmesan cheese over it.
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