1 cup of water
3/4 cup of tuna in conserve, drained
2 tablespoons of extra virgin olive oil
500g of spaghetti
2 cans of peeled tomato (800g)
1 large onion, sliced thickly
1 dried red pepper, chopped
For garnish
Raclette leaves
1 cup of water
3/4 cup of tuna in conserve, drained
2 tablespoons of extra virgin olive oil
500g of spaghetti
2 cans of peeled tomato (800g)
1 large onion, sliced thickly
1 dried red pepper, chopped
For garnish
Raclette leaves
Sauté the onion and red pepper in oil over medium heat until they start to caramelize
Add the tuna, mix well, and add a quarter cup of water
Cook, stirring occasionally, until almost all the liquid has evaporated
Add the can of tomato and the remaining water
Reduce heat and cook for 30 minutes
If needed, add a little more water
While that's cooking, bring 5 liters of water to a boil with one tablespoon of salt
Add the spaghetti and cook until al dente
Drain and arrange the pasta in a plate
Top with the sauce and garnish with raclette leaves
If desired, serve individual plates.
