Spaghetti: 100 g uncooked
Tuna (drained): 150 g
Cherry tomatoes: 4–5 pp
Bell pepper (mixed colours): 100 g
Basil: for garnish
Tomato purée: 1.5 tablespoons
Water: 1 coffee cup (180 ml)
Onion (diced): 100 g
Garlic purée: to taste
Italian herbs: 0.5 tablespoon
Oil, salt, pepper
Step 1: Cut the bell pepper and cherry tomatoes and place them in a stainless-steel container. 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 180 ml water (1 coffee cup). 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.
Step 4: Cook the spaghetti until al dente. Rinse briefly with cold water and 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 and optionally olives. Ensure the plates are clean and neatly presented, and take a photo of the dish before serving.
