Spaghetti al Tonno

Ingredients for 4 servings:

• 1 bell pepper(s), yellow
• 1 onion(s)
• 2 cloves garlic
• 2 tbsp olive oil
• 3 tomatoes, ripe, red, juicy, aromatic
• 5 anchovy fillets, in oil
• ½ bunch parsley
• 500 g pasta (spaghetti)
• 1 can of tuna in oil (150 g)

Instructions

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

Spaghetti with tuna, tomatoes, peppers, and sauce

First, bring a large pot of pasta to a boil with plenty of salted water and heat the water. Wash and quarter the peppers. Remove the stems, seeds, and white membranes. Cut the peppers into fairly large cubes. Finely dice the onion and finely chop the garlic cloves. Pour the oil into a pot or pan and heat it slightly, but do not let it get too hot. Wash and finely dice the tomatoes (I don’t skin the tomatoes here because I find that finely diced tomatoes don’t interfere with eating). Remove the anchovy fillets from the oil, drain well, and chop finely. Chop the parsley. Add the onion and garlic to the oil and fry briefly, but do not let them burn (only allow the onions to become translucent, not brown). Add the peppers, cover, and sauté for about 2 minutes. Add the tomatoes, parsley, and anchovies to the pot. Simmer uncovered over medium heat (about 8 minutes, stirring occasionally). By now the pasta water should be boiling, so add the spaghetti to the pot and cook until al dente. Remove the tuna from the can, drain it, and tear it into pieces. The sauce is perfect when the peppers still have a bite but are already melting in your mouth. Then briefly add the tuna to the sauce and let it warm up. Season with salt and pepper. The spaghetti and sauce are usually done together. Drain and transfer to a large bowl. Pour the sauce over the spaghetti. I always stir in the sauce at the table because it looks nicer with the sauce on top of the pasta. Garnish with some parsley. Serve with a simple green salad with a yogurt or lemon dressing.