Spaghetti Michelrieth, Dorothée – Style

Ingredients for 4 servings:

• 1 can tuna, in its own juice
• some cream
• 1 can of mushrooms
• 1 can peas and carrots
• 1 pack of tomatoes, pureed
• some Fondor or vegetable stock, granulated
• some oregano and basil
• salt and pepper
• 400g spaghetti
• oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

A quick, easy, delicious party dish with tuna sauce

Bring salted water to a boil to cook the pasta. Drain the tuna and fry it in a little oil in a pan. When the tuna has become a mass, add a splash of cream and simmer briefly. Add the mushrooms and vegetables and heat while stirring. Pour in the passata and bring to a boil while stirring. Season to taste with salt, pepper, Fondor, and the herbs. Simmer briefly over low heat. In the meantime, cook the spaghetti until al dente and then serve. It’s also delicious with grated cheese on the side. This recipe doesn’t sound nearly as delicious as it tastes. It’s been our go-to party dish for many years.