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🍝 Spaghetti with Tuna, Olives, and Basil

685 kcal · 30 min · 4 servings

Ingredients

• 500 g Spaghetti
• salt
• 2 carrots
• 2 tomatoes
• 6 basil leaves
• 160 g tuna (in oil)
• 80 g black olives
• 2 tbsp capers
• 2 garlic cloves
• 3 tbsp olive oil
• 150 ml dry white wine
• pepper (from the mill)

Instructions

1. 1. Boil plenty of water in a large pot and add some salt.
2. 2. Add the spaghetti to the boiling water and cook them al dente according to the package instructions.
3. 3. Drain the pasta and let it drain well.
4. 4. Peel the carrots and cut them into small cubes.
5. 5. Wash the tomatoes and remove the hard stem ends.
6. 6. Cut the flesh of the tomatoes into cubes.
7. 7. Wash the basil and cut the leaves into thin strips.
8. 8. Drain the tuna, olives, and capers in a sieve.
9. 9. Peel the garlic clove and chop it finely.
10. 10. Heat the olive oil in a large pan.
11. 11. Fry the carrot cubes in the hot oil.
12. 12. Deglaze the mixture with the white wine.
13. 13. Let the sauce simmer gently for about 5 minutes.
14. 14. Add the chopped garlic and tomato cubes to the pan.
15. 15. Add the drained pasta, tuna, and capers.
16. 16. Heat everything together by shaking the pan repeatedly.
17. 17. Season the spaghetti with salt and pepper to taste.
18. 18. Gently fold the basil strips into the pasta.

Nutrition per serving

• kcal: 685
• Protein: 29 g · Fett/Fat: 22 g · Carbs: 93 g