Spaghetti with tuna, olives and peas

Ingredients for 4 servings:

• 400g spaghetti
• 1 can of tuna
• 200 g peas, frozen
• 50 g black olives without stones
• 2 tomatoes
• 1 onion(s)
• 1 garlic clove(s)
• salt and pepper
• 6 basil leaves
• olive oil
• some cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel and finely dice the onion and garlic. Deseed and dice the tomatoes. Drain the tuna in a colander. Fry the diced onion and garlic in a little olive oil in a pan until translucent. Shred the drained tuna with a fork and add it to the pan with the peas and diced tomatoes. Season with salt and pepper. Tear the basil into small pieces and add it to the pan. Cook the spaghetti in boiling salted water until al dente. Add some of the pasta water to the tuna in the pan. Drain the pasta in a colander and toss with the tuna sauce. Serve on plates and sprinkle with grated cheese.