Summary

Ingredients

• 350 g spahetti
• 400 g tomato (s), fully ripe
• 100 g canned tuna in oil
• 1 clove garlic
• 1 teaspoon oregano
• olive oil
• salt and pepper
• Pecorino, freshly grated

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Instructions

1. Brown the crushed garlic in the oil and add the peeled, pitted and chopped tomatoes. Salt and pepper lightly and cook for 20 minutes over a higher heat.
2. Then add the torn tuna and oregano, mix and let stand for 5 minutes. In the meantime, cook the pasta al dente, drain and mix immediately with the hot sauce. Possibly add the pecorino.