Spaghetti with Tuna
-500g(17.63 oz) Spaghetti
-2 liters of water
-2 medium onions -1 glass of tomato puree – half a glass of white wine or vegetable broth -salt and pepper -3 tablespoons of extra virgin olive oil (to fry the onion)Preparation: 1) Boil 2 liters of water over low heat 2) Finely chop the onion and fry it in a pan with 3 tablespoons of extra virgin olive oil. Brown the onion for 3/4 minutes then add the tuna (which has already been drained previously) and anchovy fillets. I suggest to add some salted capers, rinse them, cut and add them together with the tuna. I didn’t put them because at my son doesn’t like capers, but I guarantee you that the sauce becomes much tastier. Mix everything, add salt and pepper and cook for another 5 minutes. Add the tomato puree and the wine. Let everything cook for another 10 minutes on low heat, stirring occasionally.
3) Add a little salt and the spaghetti to the boiling water. Wait for the spaghetti to soften a bit then stir and cook them under water for the time written on the package. 4) Drain the spaghetti in a colander then put them in a container where you add the ready-made tuna sauce.
