John Myers
Ingredients for 3 servings:
- 600g tagliatelle or spaghetti
- 1 can tuna in oil
- 1 cup of cream or Cremefine
- 15 cherry tomatoes
- 1 garlic clove(s)
- 1 m.-sized onion(s)
- 3 tbsp, heaped tomato paste
- 1 jar red wine (approx. 200 ml)
- 1 tsp, heaped vegetable stock, granulated
- salt and pepper
- possibly sugar if needed
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Quick, delicious, and customizable!
Cook the pasta as usual in plenty of salted water until al dente or soft, depending on your taste. Peel the onion and garlic clove. Roughly chop the onion and finely chop (or press) the garlic. Wash and halve the tomatoes. Briefly fry the onion and garlic in the oil from the tuna can in a large pan, then add the tomato paste and brown slightly. Now add the remaining ingredients except the tomatoes. Reduce the sauce to a desired consistency and then season with salt, pepper, and a little more stock powder, if desired. If the tomato paste is very acidic, add a little sugar to the sauce; it can sometimes work wonders. Just before serving, add the chopped tomatoes; they should simply heat through. Add the drained pasta and mix everything together. Serve immediately. Tips: Sprinkle with Parmesan cheese, if desired, and garnish with a few basil leaves, for example. The wine, onion, and garlic can, of course, be omitted if necessary. Adding Italian herbs is also possible. This recipe is based on the one by MiSneggi05 (https://www.chefkoch.de/rezepte/644091165500486/Spaghetti-in-Tunfisch-Sahne-Sauce.html) and has been spiced up a bit to suit our taste.
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