Summary

Ingredients

• 500 g spahetti No. 1 (cappelini)
• 5 anchovy fillet (s)
• 2 cloves garlic, finely diced
• 1 tablespoon capers
• 1 can tomato (s), diced
• 0.5 packet ½ tomato (s), happened
• 2 tablespoon tomato paste
• 1 teaspoon broth, instant
• 2 teaspoons honey
• 2 tablespoon olives, black, diced
• 1 pinch (s) chili powder
• 1 can tuna
• salt
• pepper
• olive oil
• 1 medium onion (s), diced
• Parmesan, freshly grated
• basil for garnish
• 200 ml water, hot

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Instructions

1. First let the anchovy fillets melt in a little olive oil over medium heat. Then add the onions and sweat until translucent. Then add the garlic and roast for no more than a minute. Now deglaze with both types of tomatoes and 200 ml of hot water in which the broth has been dissolved. Add honey, chilli powder, olives, tuna and capers. Let the whole simmer for about 10-15 minutes until it reduces a little. Finally tie with the tomato paste and season with salt and pepper.
2. In the meantime, the cappellini are cooked according to the information on the packaging.
3. Arrange the Puta Nesca on the fine spaghetti and serve. Sprinkle with freshly grated parmesan and garnish with basil leaves.