- 500 g spahetti
- 5 liters water
- 2 tablespoon salt
- 2 cans tuna in oil, alternatively in its own juice
- 2 tablespoon oil from the tuna can, alternatively olive oil
- 5 shallot (s)
- 5 clove (s) garlic
- 250 ml white wine, drier, alternatively vegetable broth
- 500 ml tomato sauce
- 100 g olives, black, for choppin
- 1 handful black olives, whole, for garnish
- 2 tablespoon balsamic vinegar, lighter
- some salt and pepper, black, freshly ground
- 1 teaspoon honey
- 1 bunch parsley, smooth, or amount to taste
For the tomato sauce:
- 1 kg vine tomato (s), fresh, alternatively chopped canned tomatoes
- 1 large onion (s) or 4 shallots
- 5 clove (s) garlic
- 1 handful fresh basil leaves
- 1 handful oregano leaves, fresh, alternatively dried
- 3 bay leaves
- 2 tablespoon extra virgin olive oil
- salt and pepper
- Open the tuna cans and drain them over a sieve, collecting the oil. Peel the shallots and cut into fine cubes. Finely chop the garlic. Dice the olives and leave a handful whole for garnishing, depending on your taste.
- Let the collected oil or olive oil get hot in a non-stick pan. Divide the tuna into small pieces and fry well. Fry the shallots and finally add the garlic cubes, but do not let them darken, otherwise they will turn bitter. Deglaze with the white wine or vegetable stock and let it boil down. Stick with it and stir.
- Now stir in the tomato sauce, reduce the heat and slowly simmer. Add the cut olives and balsamic vinegar to the sauce and season with salt, pepper and honey. Let it steep on a low flame.
- Cook the spaghetti according to the instructions on the packet.
- Add the cooked noodles to the sauce with a pasta spoon and stir. Finally, sprinkle the chopped parsley into the sauce and serve.
- For the tomato sauce:
- Peel and halve the onions or cut into large pieces. Cut the garlic into large pieces.
- Heat the olive oil in a saucepan and fry the onions until dark. Then add the garlic, but do not let it darken, it will taste bitter. Now add the remaining ingredients, lower the temperature and let the sauce simmer for at least 30 minutes. Stir more often. Remove the onions and bay leaves and season the sauce with salt and pepper.
- The tomato sauce is the basis for many pasta sauces and can also be pureed as required, e.g., for pizza sauce. It can be kept closed in the refrigerator for 3-4 days.
- If you want onion pieces in the tomato sauce, just cut the onions into small cubes at the beginning.
DID YOU MAKE THIS RECIPE?Let us know how it was!