Spaghetti with Tuna

For the spaghetti al tonno, cook the spaghetti al dente according to package directions and drain.

Meanwhile, peel and chop the garlic and onion. Wash the tomatoes and cut them into small pieces.

Heat some olive oil in a frying pan and sauté the garlic and onion just until they take on a little color. Add the tomatoes and let them boil down briefly. Add the drained tuna. Add salt and pepper. If desired, season with a little chili oil or add a finely chopped chili pepper.

Chop the basil finely.

Add the cooked spaghetti to the tuna sauce and heat again briefly. Stir in the freshly chopped basil and serve the spaghetti al tonno.

Preparation Tip:

If you like it even spicier, you can mix finely chopped olives and caper berries into the spaghetti al tonno.

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