Serving
Pour the souce over spaghetti and sprinkle with grated parmesan cheese.
When you want to serve this dish, but not everyone is eating at the same time: cook the pasta a minute or two less, drain the water and wash it with cold water, and leave a few minutes. This way you can put certain quantity, into prepared souce, at any time, add a little butter if you like and heat up in saucepan or in microwave.
Ingredients
- 400 g spaghetti pasta
- 1 can tuna in olive oil (200 g), drained and broken into pieces
- 100 ml oil (half sunflower and half olive oil mixture)
- 2 garlic cloves, halved
- 400 g diced tomatos
- 2 tablespoons basil leaves, chopped
- 1 tablespoon parsley leaves, chopped
- 50 ml white wine
- salt
- ground pepper
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon Vegeta Gourmet Stock Powder
Preparation For this recipe you only need imagination!
Simple 4 Persons 30 min
- 1 Cook spaghetti in salted water. Drain and place in a bowl.
- 2 Fry the halved garlic cloves on a mild heat until they change colour slightly, and remove from the saucepan.
- 3 Add the tomatoes and Vegeta Gourmet Stock Powder to this oil and braise until the liquid evaporates.
- 4 Add the wine, tuna pieces, basil leaves, pepper and season with salt to taste – mix well.
- 5 Cook for few minutes and mix in the parsley.
Little secrets
Easily fried halved garlic will give this dish additional aroma.