Sailor's pasta Urmelis style

Ingredients for 4 servings:

• 1 gr. can/n tomato(s), chopped
• 1 can tuna in oil
• 100 g olives, black from the jar
• 20 g capers
• ½ bunch basil
• 2 medium-sized garlic cloves
• 2 tbsp olive oil
• salt and pepper
• some spice mix with chili
• 300 g penne or other short pasta
• Water (salt water)
• 4 cherry tomatoes, if desired

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a quick tuna and tomato sauce

Drain the chopped canned tomatoes well. Finely chop the garlic cloves, thinly slice the olives, and rinse the capers. Roughly chop the tuna and reserve the oil. Briefly sauté the garlic in olive oil. Now add the tuna and oil, the olives, capers, and tomatoes, and mix everything well. Season lightly with salt and pepper and add the chili seasoning. Simmer gently for about 10-12 minutes. In the meantime, cook the pasta in salted water until al dente and chop the basil. Drain the pasta, add it to the sauce along with the basil, mix everything well, and season again to taste. If you like, you can also add fresh cherry tomatoes to the chopped canned tomatoes. If the tuna oil is too much for you, you can also add just a little of it to the pan. If you prefer tagliatelle pasta instead of short pasta, you can increase the amount of pasta, as it doesn’t absorb as much of the sauce.