Pasta al tonno rapido

Ingredients for 4 servings:

• 500 g pasta (e.g. spaghetti)
• salt water
• 2 cans of tuna in its own juice
• 3 tbsp olive oil
• 300 g onion(s)
• 3 cloves garlic
• 2 tsp cane sugar or 1 tbsp liquid honey
• 2 tbsp Metaxa
• 250 g tomatoes
• 150 g natural yogurt
• salt and pepper
• oregano
• chili
• Parmesan
• possibly capers

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

when things have to go quickly

Cook the pasta al dente in salted water according to the package instructions. The pasta sauce needs about 10 minutes, so plan your preparation accordingly. Drain the tuna, peel the onions and garlic. Cut the onions into strips, the garlic into slices, and the tomatoes into fairly small pieces. Heat the olive oil in a pan, add the onions, and fry until golden brown. Push the onions to the edge of the pan and add the sugar to the center. When the sugar caramelizes, mix it with the onions. Add the garlic, season lightly with salt, and deglaze with Metaxa. Let it simmer slightly, then add the tuna. Before it gets too dry, add the tomatoes. When everything is heated through, add the yogurt, mix well, and season with pepper, oregano, and chili. Drain the pasta and serve with the sauce and Parmesan cheese. Tip: If you like, stir capers into the sauce.