Summary

Ingredients

• 250 g spahetti
• 1 medium onion (s) (approx. 75 g)
• 2 cloves garlic
• 2 cans tuna, natural
• 1 tablespoon olive oil
• 1 bunch basil
• 200 g RAMA Cremefine for cookin
• 500 g tomato (s)

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Instructions

1. Cook the spaghetti al dente in salted water as usual.
2. Peel and chop the onion and garlic. Heat the olive oil and sauté the onions and garlic until translucent. Wash tomatoes, cut into large cubes and add. Drain the tuna and add it as well. Season well with salt and pepper (I use lemon pepper). Top up with Cremefine. Clean, roughly chop the basil and add. Let everything simmer for about 10 minutes.
3. Then pour the sauce over the cooked, quenched noodles and serve immediately.
4. Tip: If you want, sprinkle with freshly grated Parmesan.
5. Kcal sauce: 73 kcal / 100 g (without Parmesan)
6. Kcal pasta (cooked): 117 kcal / 100 g