Pasta with sauce al tonno

Ingredients for 3 servings:

• 1 onion(s)
• some oil for frying
• 400 g tuna in oil
• 2 garlic cloves
• 1 small chili pepper(s)
• 1 tbsp tomato paste
• 100 ml water
• 2 tsp broth, granulated
• 1 can of tomatoes, peeled or chopped, approx. 400 g each
• 100 ml tomatoes, pureed
• 100 g shepherd’s cheese or feta cheese
• salt and pepper
• 300 g pasta
• 6 basil leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Slice the onion into thin rings or strips and sauté in a pan with a little oil until translucent. Meanwhile, drain the tuna a little and add it to the pan with the onions. Fry the tuna over high heat for about 5 minutes, then reduce the heat slightly, add the thinly sliced ​​garlic and chili, and let it simmer for a minute. Add the tomato paste to the center of the pan, fry briefly, and then deglaze with the granulated stock dissolved in the water. Initially, use half of the liquid and mix everything well. Add the peeled tomatoes to the pan. Either chop the tomatoes well or use chunks. Add enough passata to the pan until the desired consistency of the sauce is achieved. Just play around with the passata and the stock a bit. Either cut the feta cheese into small cubes or crumble it directly into the pan and mix in. Season the sauce with salt and pepper and let it simmer over low heat for another 5-10 minutes. Meanwhile, cook the pasta of your choice in salted water. Before serving, tear 6-8 basil leaves and sprinkle them over the dish.