Summer – Spaghetti
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spahetti
- 4 tomato (s), aromatic shrub (amount depending on size)
- 1 can tuna, in oil
- 2 tablespoon capers
- 4 tablespoon mountain cheese, parmesan or Emmentaler, grated
- salt and pepper
- 1 red pepper
- 2 cloves garlic)
- olive oil
- sugar
- Oil (pumpkin seed oil)
Print Recipe
Pin Recipe Instructions
- Cut the tomatoes into small cubes and place in a bowl. Cut the peppers into tiny cubes (as well as the garlic).
- Add a little salt, pepper and a pinch of sugar and let the juice steep.
- After about 1 hour, cook the spaghetti al dente, meanwhile pour 1 can of tuna, drained, under the tomatoes, as well as 2 tablespoons of capers with caper broth.
- Mix in about 2-3 tablespoons of olive oil, depending on how much juice the tomatoes have pulled.
- Mix the drained spaghetti well with the tomato mixture,
- At the very end, sprinkle with grated cheese and add a few more drops of Styrian pumpkin seed oil.
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