Summary

Ingredients

• 500 g tomato (s), passed
• 1 clove garlic
• 2 cans tuna, in oil
• 1 medium onion (s)
• Seasoned Salt
• pepper
• Herbs, Italian
• 100 g olives, black, without stone
• 60 g capers
• 500 g spahetti, very thin
• olive oil
• salt

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Instructions

1. Finely chop the onion and garlic and fry briefly in olive oil in a medium saucepan on the highest setting. Add the chopped olives and capers, as well as the drained and torn tuna. Add tomatoes, season with salt, pepper and herbs and let everything simmer for about 15 minutes, stir frequently and then serve with the fine, thin spaghetti cooked al dente.