Spaghetti with tuna sauce

Ingredients for 2 servings:

• 250g spaghetti
• 1 can tuna, in its own juice
• 4 small anchovy fillets, salted, marinated in oil (Filetti di Alici)
• 1 small onion(s)
• 50 g crème fraîche
• 50 ml dry white wine
• 1 tsp basil, dried
• Pepper, freshly ground
• 1 tsp, heaped salt
• oil
• 50 g Parmesan, freshly grated

Instructions

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

real Italian

Place a spaghetti pot with enough water in it to boil, season the cold water with basil, and add enough oil to create a thin film on the surface. When the water starts to boil, add salt and spaghetti. Reduce the heat and cook the spaghetti until al dente. Peel the onion and slice it into thin half rings. Drain the tuna. Heat 2 tablespoons of oil in a pan and sauté the onion. Add the tuna and anchovy fillets. Mix everything together and heat until hot. Season with pepper, deglaze with white wine, and immediately cover. Reduce the heat and simmer the sauce briefly. Finally, add the crème fraîche, mix everything well, season to taste, cover, and keep warm on the turned off stovetop. Drain the spaghetti and serve on warmed plates. Spread the tuna sauce on top and sprinkle with Parmesan cheese. Variations: Instead of anchovy fillets, add 1 teaspoon of capers or diced olives. Replace Parmesan cheese with Pecorino or other types of grated cheese.