Spaghetti con Ragu di Tonno from Maruzzella on Vimeo.
Serves 4
Time: 35′ minutes
Difficulty: medium difficulty
A dish that includes and embraces all of Italy, from Liguria down to Sicily.
Ingredients:
– 400 g cherry tomatoes
–
30 g capers in vinegar
– 20 Taggiasca olives
– 2 160 g cans tuna in olive oil
– 30 g olive oil
– 400 g spaghetti
– oregano
– salt to taste
– shallot (sliced)
– 30 g chopped parsley.
How to prepare:
Gently fry the shallot in the extra virgin olive oil, add the drained tuna and the quartered tomatoes and cook for 5 minutes (add a drop of water, if necessary). Mix in the capers and olives, and season with salt. Cook the spaghetti and add them to the sauce. Mix well, add the chopped parsley and if necessary, drizzle on a little extra virgin olive oil.
