Summary

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)

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Instructions

1. Cut the tomatoes into small cubes and place in a bowl. Cut the peppers into tiny cubes (as well as the garlic).
2. Add a little salt, pepper and a pinch of sugar and let the juice steep.
3. 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.
4. Mix in about 2-3 tablespoons of olive oil, depending on how much juice the tomatoes have pulled.
5. Mix the drained spaghetti well with the tomato mixture,
6. At the very end, sprinkle with grated cheese and add a few more drops of Styrian pumpkin seed oil.