SPAGHETTI WITH TUNA, OLIVES AND CAPERS

One of those no-effort, quick, Italian recipes, and we make it quite often with only tomato and tuna. This time we added olives, capers and oregano, a variation we will definitely continue, but the sauce is also very tasty without. 

For 2 Portions: 

250g spaghetti

1 tin chopped tomatoes

1 tin of tuna in extra virgin olive oil, drained, and cut into smaller pieces

2 cloves garlic, peeled

olives, stones removed, whole or cut in half

capers, drained and washed to rinse off the salt

extra virgin olive oil

1 vegetable stock cube, or salt

dried oregano

In a large saucepan heat plenty of salted water for the spaghetti. In the meantime, heat 2 Tbsp olive oil in a second pan. Add the whole garlic cloves and fry gently until lightly golden - don't overdo this as the garlic can get very bitter very quickly. Add the capers and olives and fry for a little, then add the tomatoes and the stock cube (or salt), and stir well. Simmer until the sauce has slightly thickened, at which point usually the oil starts to separate on top. Towards the end, add the tuna pieces, stir, and carry on to simmer until the sauce is nicely thick to coat the spaghetti and the tuna warmed through. Meanwhile boil the spaghetti. Once boiled, drain the spaghetti over a bowl to keep some of the pasta water, then add them to the tuna tomato sauce and stir well. In case the sauce is too thick, add a little of the pasta water. Serve on warmed plates with a sprinkle of oregano. 

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SPAGHETTI WITH TUNA, OLIVES AND CAPERS      

For 2 Portions: 

250g spaghetti

1 tin chopped tomatoes

1 tin of tuna in extra virgin olive oil, drained, and cut into smaller pieces

2 cloves garlic, peeled

olives, stones removed, whole or cut in half

capers, drained and washed to rinse off the salt

extra virgin olive oil

1 vegetable stock cube, or salt

dried oregano

1) Heat the pasta water: In a large saucepan heat plenty of salted water for the spaghetti. 

2) Fry the garlic, olivers and capers: In the meantime, heat 2 Tbsp olive oil in a second pan. Add the whole garlic cloves and fry gently until lightly golden - don't overdo this as the garlic can get very bitter very quickly. Add the capers and olives and fry for a little. 

3) Add tomatoes, seasoning and simmer: then add the tomatoes and the stock cube (or salt), and stir well. Simmer until the sauce has slightly thickened, at which point usually the oil starts to separate on top. 

4) Add the tuna: Towards the end, add the tuna pieces, stir, and carry on to simmer until the sauce is nicely thick to coat the spaghetti and the tuna warmed through. 

5) Boil Spaghetti: Meanwhile boil the spaghetti. Once boiled, drain the spaghetti over a bowl to keep some of the pasta water. 

6) Add Spaghetti to Sauce: add the spaghetti to the tuna tomato sauce and stir well. In case the sauce is too thick, add a little of the pasta water. 

7)  Serve: Serve on warmed plates with a sprinkle of oregano.