Spaghetti Puttanesca with tuna

Ingredients for 2 servings:

• 160 g whole wheat spaghetti or linguine
• 320 g tomatoes, chopped
• 1 tbsp tomato paste
• 30 g capers
• 50 g olives, green
• 50 g Kalamata olives
• some olive oil, optional
• pepper
• Cayenne pepper
• 1 pinch(s) of sugar
• Chili flakes, optional
• 2 tbsp basil, chopped, frozen possible
• 195 g tuna in its own juice, without draining
• some Parmesan, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

without anchovies, quick, summery-light, high in protein

Cook the pasta al dente. Meanwhile, bring the tomatoes, tomato paste, capers, and both types of olives to a boil in a saucepan and simmer for 5-10 minutes. Season the sauce with olive oil, pepper, cayenne pepper, sugar, and chili flakes. Remove from the heat and carefully stir in the basil and tuna to prevent the pieces from breaking up too much. Optionally, sprinkle the dish with some Parmesan cheese. For two servings, one serving has 550 kcal. Nutritional values: Carbohydrate: 58.4 – Protein: 32.8 – Fat: 18.4