Serves 2, Preparation 5 mins, Cooking 20 – 25 mins
- Tinned Tuna in oil, 100 g
- Spaghetti, 180 g
- Chopped Sun-dried Tomato in olive oil, 5 to 6
- Onion, 1
- White dry wine – half a glass
- Dried oregano, a teaspoon
- EVOO – Extra Virgin Olive Oil, 2 tbsp
- Butter, a knob – 1 tbsp
- Salt and Pepper, to taste
Finely slice the onions and sauteeing them in a pan with 2 tbsps of Evoo and a knob of butter – a tbsp – stirring often for about 15 mins and adding a little warm water if they tend to dry out.
Once translucent, add the white wine, turn up the heat and let it evaporate.
Add a pinch of salt, pepper, oregano and keep stirring.
Meantime, heat salted water in a pot, pour in the spaghetti as soon as the water boils.
Drain out tinned tuna and break it up into chunks, add it to the sun-dried tomatoes cut into small pieces – or let them whole depending on their size and how you like them – add them to the onions in the pan, stir everything together.
Drain the pasta, add it to the pan with the sauce, stir, serve with a drizzle of Evoo and another pinch of oregano.