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Tuna and olive spaghetti
1 serving
Boil spaghetti in salted water with 1 tbsp. spoonful of olive oil, recline in a colander. Simmer tomatoes for 5 minutes in 1 tbsp. spoonful of oil, then lightly mash. Mash the tuna (no oil) and add to the tomatoes. Cut the olives in half, cut the olives into thin strips and mix with the mixture obtained earlier. Salt and pepper. Simmer over low heat for 10 minutes. Season the sauce obtained earlier with salt and pepper again and mix with spaghetti. Arrange in batches on plates.
Boil spaghetti in salted water with 1 tbsp. spoonful of olive oil, recline in a colander. Simmer tomatoes for 5 minutes in 1 tbsp. spoonful of oil, then lightly mash. Mash the tuna (no oil) and add to the tomatoes. Cut the olives in half, cut the olives into thin strips and mix with the mixture obtained earlier. Salt and pepper. Simmer over low heat for 10 minutes. Season the sauce obtained earlier with salt and pepper again and mix with spaghetti. Arrange in batches on plates.
spaghetti - 400 g, tomatoes - 500 g, canned tuna - 380 g, olive oil - 2 tbsp. spoons, olives - 10 pcs., olives - 5 pcs., capers - 2 tbsp. spoons, ground black pepper to taste, salt to taste
