1 large onion, cut into thick slices
1 dried red pepper, chopped
2 tablespoons of extra virgin olive oil
3/4 cup of canned tuna in water, drained
1 cup of water
2 cans of tomato puree (800g)
500g spaghetti
Raclette leaves for garnish
1 large onion, cut into thick slices
1 dried red pepper, chopped
2 tablespoons of extra virgin olive oil
3/4 cup of canned tuna in water, drained
1 cup of water
2 cans of tomato puree (800g)
500g spaghetti
Raclette leaves for garnish
1 Sauté the onion and pepper in the olive oil over medium heat until starting to brown
Add the tuna, stir well, and add 1/4 cup of water
Cook, stirring occasionally, until almost all the liquid has been absorbed
2 Add the tomato puree and remaining water
Reduce the heat and cook for 30 minutes
If needed, add a little more water
3 Boil 5 liters of water with 1 tablespoon of salt
Cook the spaghetti until al dente
Drain and arrange the pasta on a plate
Top with the sauce and decorate with raclette.
