Spaghetti: 100 g uncooked per person
Tuna (drained): 150 g
Cherry tomatoes: 4–5 pp
Bell pepper (mixed colours): 100 g
Basil: for garnish
Tomato purée: 400 g
Onion (diced): 100 g
Garlic purée: 1 tablespoon
Fresh thyme: 1 teaspoon
Italian herbs: 1 tablespoon
Oil, salt, pepper
Step 1: Cut the bell pepper and cherry tomatoes into pieces. Place them in a stainless-steel container and set aside.
Step 2: Prepare the tomato sauce. Sauté the diced onion in oil together with garlic purée and fresh thyme. Cook until the onions start to lightly brown. Add the bell pepper and tomato purée and cook for 2–3 minutes over medium heat. Deglaze with 500 ml water. Season with Italian herbs, salt, and pepper. Let the sauce simmer on low heat for about 30 minutes.
Step 3: Add the tuna and cherry tomatoes to the tomato sauce. Let it simmer on low heat for another 10–15 minutes.
Step 4: Cook the spaghetti until al dente. Drain and rinse briefly with cold water, then add a little oil to prevent sticking. Reheat the pasta in a pan and season with salt and pepper.
Step 5: Plate the dish. Garnish with fresh basil. Ensure the plates are clean and neatly presented, and take a photo of the dish before serving.
