With Fresh Tuna

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Ingredients for 4 people;

  • 350g Barilla Spaghetti
  • 400g Barilla Napoletana Sauce
  • 200g Canned tuna, in olive oil
  • 1 Red onion, sliced
  • 1 Clove Garlic
  • 1 Chilli Pepper
  • 10 Cherry tomatoes
  • 2tbsp Extra Virgin Olive Oil
  • Chopped Parsley
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  • Bring a large pot of water to the boil; once boiling, add salt (approx. 7 grams per liter) and cook the Wholewheat Spaghetti for the time indicated on pack.
  • At the same time, in a large non-stick frying pan, cook the onion and garlic in olive oil. Once the onion is golden brown, remove the garlic and add the chilli, thinly sliced (for a more delicate taste, remove the seeds).
  • Add the tuna (drained from the olive oil) and the Napoletana sauce. Bring to a simmer for a few minutes.
  • Drain the Spaghetti Integrali al dente, and toss with the Napoletana Sauce and tuna.
  • Serve with a sprinkle of fresh chopped parsley, and with the cherry tomatoes, cut in quarters.
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