Spaghetti with tuna cream sauce, anchovies and capers

Ingredients for 4 servings:

• 2 tbsp olive oil for frying
• 50 g anchovies
• 1 large onion(s)
• 30 g capers
• 3 garlic cloves
• 2 cans of tuna in its own juice, each approx. 200 g
• 2 tbsp tomato paste
• 150 ml dry white wine
• 200 ml water
• 2 tsp vegetable stock powder
• 1 tbsp oregano
• 1 tbsp basil
• 1 tsp sage
• 1 tsp thyme
• 1 tsp marjoram
• ½ tsp pepper
• 200 g cream
• 2 tsp honey
• 400g spaghetti
• 100 g Pecorino, grated
• n. B. Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Heat olive oil in a pan over medium heat and add the anchovies. Sauté the anchovies until they begin to dissolve in the oil. Add the onion and sauté for 5 minutes. Add the capers and garlic and sauté for another 1 minute. Increase the heat to high, add the tuna and cook for 3 minutes. Make some space in the center of the pan and add the tomato paste and cook for about 1 minute. Deglaze everything with white wine and reduce the heat briefly. Add water with vegetable stock powder, spices, honey, and cream and bring to a boil briefly. The salt content of the anchovies is usually sufficient, but season the sauce with salt if desired. Cook the spaghetti according to the instructions. If necessary, add a little of the cooking water to the sauce if it is too thick. Serve spaghetti with the sauce and grated pecorino cheese.