Spaghetti with tuna
Quick, flavorful, and Mediterranean: These spaghetti with tuna, tomatoes, Taggiasca olives, and capers are ready in just 20 minutes. Roasted garlic adds extra flavor.
Ingredients
- sea salt
- 400 g Spaghetti
- 1 jar of tuna in olive oil (220 g)
- 4 cloves of garlic
- 1 can of diced tomatoes (400 g)
- Salt
- freshly ground black pepper
- 4 EL Taggiasca-Oliven ohne Stein
- 4 EL Kapernäpfel
Method · 20 min
- Bring salted water to a boil and cook the spaghetti according to the package instructions until al dente.
- Place the tuna in a sieve, let it drain, collect the oil and use it for frying. You should have about 4 tablespoons.
- Peel the garlic and slice it thinly. Heat olive oil and fry the slices over medium heat until golden brown, remove them from the pan immediately and keep them warm in the oven at 100 degrees.
- Add the chopped tomatoes to the oil and season with salt and pepper. Pour in a ladleful of pasta water (about 150 ml) and let the mixture simmer gently.
- Drain the cooked spaghetti. Mix with the tomato sauce and olives. Divide the pasta among 4 deep plates, top each with a quarter of the tuna. Sprinkle with garlic slices, capers, and black pepper.
Tuna in olive oil (220 g)
diced tomatoes (400 g)
