Ingredients:
500 g of good quality spaghetti ( #5 or #7 is a good size)
1 (185 g) cans tuna in olive oil
1 (440 g) cans of peeled roma tomatoes ( egg shape)
1 small white onions, diced
sea salt
crushed black peppercorns
capers
grated parmesan cheese
Directions:
Drain oil from tuna and place in a heavy based frypan.
Add diced onion and saute until soft and clear.
Meanwhile, in a large pot, boil salted water and cook spaghetti.
Dice tomatoes and add to pan.
Stir the mixture over low heat.
Add salt and peppercorns to taste.
Add tuna to mixture and stir.
Drain spaghetti.
Add capers to mixture.
Place spaghetti on warm plates.
Place tuna mixture over top of spaghetti.
Sprinkle parmesan cheese.
Garnish with a few basil leaves.
The secret of success is to work quickly and make sure that the mixture is not overcooked.
As a variation, olive oil can be substituted with butter.
Fettucine can be used instead of spaghetti.
Servings: 4
Time preparation: 6 min.
Time total: 16 min.