Spaghetti, Tuna and Capers

Ingredients

• 500 g of good quality spaghetti (#5 or #7 is a good size)

• 1 (185 g) can tuna in olive oil

• 1 (440 g) can of peeled roma tomatoes (egg shape)
• 1 small white onion, diced
• sea salt
• crushed black peppercorns
• capers
• grated parmesan cheese

Directions

1. 1

   Drain oil from tuna and place in a heavy based frypan.

2. 2

   Add diced onion and saute until soft and clear.

3. 3

   Meanwhile, in a large pot, boil salted water and cook spaghetti.

4. 4

   Dice tomatoes and add to pan.

5. 5

   Stir the mixture over low heat.

6. 6

   Add salt and peppercorns to taste.

7. 7

   Add tuna to mixture and stir.

8. 8

   Drain spaghetti.

9. 9

   Add capers to mixture.

10. 10

    Place spaghetti on warm plates.

11. 11

    Place tuna mixture over top of spaghetti.

12. 12

    Sprinkle parmesan cheese.

13. 13

    Garnish with a few basil leaves.

14. 14

    The secret of success is to work quickly and make sure that the mixture is not overcooked.

15. 15

    As a variation, olive oil can be substituted with butter.

16. 16

    Fettucine can be used instead of spaghetti.