SPAGHETTI TONNO E POMODORO / SPAGHETTI TUNA AND TOMATO SAUCE

 

Servings: 4

Total time: 25 min

 Ingredients: 

• 1 pound spaghetti
• 2 tuna cans (10/12 oz)
• 15 oz tomato sauce
• 2 garlic cloves 
• 2 tablespoon capers
• 1/2 cup black olives sliced
• 2 tablespoon olive oil
• salt
• fresh parsley

 

Directions:

• Bring salted water to boil and cook the spaghetti (add the pasta approximately when you add the tomato sauce).
• Meanwhile heat oil on low/medium heat, chop the garlic cloves and saute for a couple of minutes.
• Drain the oil from the tuna cans, add the tuna to the pan and after the tomato sauce.
• Rinse the olives and capers and mix them with the sauce
• Let everything cook at low heat for about 10 minutes (if you see that the sauce is becoming too dry add a bit of the water in which you are cooking the pasta).
• Drain the pasta, add it to the pan, and amalgamate a couple of minutes. 
• Serve adding fresh parsley.