1 quart of water
3/4 cup of tuna in oil, drained
2 tablespoons of extra virgin olive oil
500g of spaghetti
2 cans of tomato puree (800g)
1 large onion, sliced
1 dried red pepper flakes
To decorate
Raclette leaves
1 quart of water
3/4 cup of tuna in oil, drained
2 tablespoons of extra virgin olive oil
500g of spaghetti
2 cans of tomato puree (800g)
1 large onion, sliced
1 dried red pepper flakes
To decorate
Raclette leaves
1
Sauté the onion and red pepper in olive oil over medium heat until it starts to brown
Add the tuna, mix well, and add a quarter cup of water
Cook, stirring occasionally, until almost all the liquid has evaporated
Join the can of tomato puree and the remaining water
Reduce the heat and cook for 30 minutes
If necessary, add a little more water
2
While that's cooking, boil 5 liters of water with one tablespoon of salt
Add the spaghetti and cook until al dente
Drain and arrange the pasta in a plate
Top it off with the sauce and decorate with raclette leaves
If you want, serve individual portions.
