Spaghetti With Tuna Tomato Sauce

A simple yet satisfying pasta for tuna lovers.

Onions and carrots gently sweeten the tomato-tuna sauce, while olives add a pleasant saltiness. Fresh basil, grated Parmesan, and a good drizzle of olive oil are all you need to finish this dish.

The recipe

Prepare the sauce

Peel and finely chop the onion, garlic, and carrots.

Place them in a thick-bottomed casserole with a pinch of salt, a drizzle of olive oil, and just enough water to cover the vegetables.

Bring to a boil, then reduce the heat and simmer for about 10-15 minutes, until softened.

Add the tuna, lemon zest, olives and tomato juice.

Continue to simmer until the liquid reduces by a half and the sauce thickens slightly.

Stir in the torn basil leaves, cover, and turn off the heat.

Cook the spaghetti

Bring a large pot of salted water to a boil.

Cook the spaghetti according to the  package instructions.

Drain and transfer directly to the sauce.

Assemble

Toss the pasta with the tuna sauce over low heat until evenly coated.

Transfer to serving plates.

Finish with grated Parmesan and a drizzle of olive oil.

Enjoy.

INGREDIENTS - for two portions

Organic or “Best you can get” !

• Wholemeal dried spaghetti - 120 g

• Garlic - 2-3 cloves

• Onion - 150 grams

• Carrots - 150 grams

• Canned tuna in brine - 300 grams

• Pitted green olives - 100 grams

• Tomato juice - 300-350 ml

• Parmesan cheese - 25 grams

• Extra virgin olive oil - 15 ml

• Lemon Zest - 5 grams (about a teaspoon)

• Fresh basil - 4-5 leaves

• A pinch of salt