Summary

Ingredients

• 500 g spahetti
• 1 can tomato (s), peeled (480g drained weight, 800g total)
• 1 can tuna, in its own juice (200g)
• 1 onion (s)
• 1 clove garlic
• Olives, green stuffed with paprika paste
• Capers
• olive oil
• 1 pinch (s) salt
• 3 sprigs thyme
• some wine, red
• Parmesan

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Instructions

1. Cook the spaghetti al dente in salted water. Meanwhile, sauté the onion cut into rings together with the minced garlic clove in olive oil in a large pan.
2. When the onions are translucent, deglaze the pan with a dash of red wine (not absolutely necessary), then add the tomatoes, olives, capers and thyme and simmer for a few minutes. Stir every now and then and add a little salt to taste.
3. This dish doesn`t need a lot of salt as the capers already have a certain salt content. Better to add some seasoning later.
4. Just before the spaghetti has finished cooking, add the tuna to the sauce and stir in well. Drain the spaghetti, distribute it on the plates, pour the sauce over it and grate the parmesan cheese over it.