Spaghetti in zucchini-tuna sauce

Ingredients for 2 servings:

• 150g spaghetti
• some oil for frying
• 1 onion(s), finely chopped
• 1 zucchini
• 150 ml vegetable stock
• 2 tbsp tomato paste
• 1 clove(s) garlic, finely chopped1
• 1 tsp sugar
• salt and pepper
• 3 tomatoes
• 1 can of tuna (approx. 150 g)
• some basil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

made quick and easy

Cook the spaghetti in salted water according to the package instructions until al dente. Meanwhile, fry the onion in a pan with a little oil. Cut the zucchini into roughly 1 cm cubes. Add it to the pan and fry briefly. Pour in the vegetable stock. Stir in the tomato paste, garlic and sugar and season with a little salt and pepper. Sauté for about 10 minutes until al dente. Briefly dip the tomatoes in hot water, rinse with cold water and peel off the skin. Then quarter them, remove the stalks and seeds and dice them. Drain the tuna. Add the diced tomatoes and tuna to the pan and fry briefly. Finely chop the basil leaves and stir in at the end. Drain the cooked spaghetti in a sieve, then add to the sauce and mix everything well. Serve.