Summary

Ingredients

• 150 g spahetti
• some oil, for frying
• 1 onion (s), finely chopped
• 1 zucchini
• 150 ml vegetable stock
• 2 tablespoon tomato paste
• 1 clove garlic, finely chopped
• 1 teaspoon sugar
• salt and pepper
• 3 tomato (s)
• 1 can tuna, (approx. 50 g)
• some basil

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Instructions

1. Cook the spaghetti in salted water according to the instructions on the packet until al dente.
2. In the meantime, roast the onion in a pan with a little oil. Cut the zucchini into 1 cm cubes. Also add to the pan and let roast briefly. Pour in the vegetable stock. Stir in tomato paste, garlic and sugar and season with a little salt and pepper. Simmer for about 10 minutes until firm to the bite.
3. Dip the tomatoes briefly in hot water, rinse with cold water and peel off the skin. Then quarter, remove the stalk and seeds and dice. Drain the tuna.
4. Also add the tomato cubes and tuna to the pan and let it sauté briefly.
5. Finely chop the basil leaves and mix in at the end.
6. Drain the cooked spaghetti in a sieve, then add to the sauce and mix everything together well. Serve.