Spaghetti with tuna and olives

Ingredients for 4 servings:

• 2 cans of chopped tomatoes, 400 g each
• 4 garlic cloves
• 1 chili pepper(s)
• 4 tbsp olive oil
• 100 ml red wine
• 100 g olives, black, pitted
• 1 can of tuna in its own juice
• 500g spaghetti
• 1 bunch parsley, chopped
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

Place the diced tomatoes in a sieve and collect the juice in a bowl, setting the resulting tomato juice aside. Peel and finely chop the garlic. Remove the stem from the chili pepper and cut into fine rings, removing the seeds. Drain the tuna and set aside. Heat olive oil in a pot or deep pan and sauté the garlic and tuna. Add the diced tomatoes and chili and sauté briefly. Pour in the tomato juice and red wine, season with salt and pepper, and simmer over reduced heat for about 15 minutes. Stir the olives into the sauce for the last 2 minutes, seasoning again if desired. Cook the spaghetti in plenty of salted water until al dente, strain, and drain well. Serve the spaghetti on plates with the sauce and sprinkle with chopped parsley, if desired. Garnish with Parmesan cheese if desired, although this dish is traditionally eaten without cheese.