|Spaghetti with tuna
Extra virgin Olive Oil
1 clove garlic
8-9 oz Tuna, packed in oil
14 oz tomato sauce
14 oz spaghetti
In a large pan, put plenty of oil (not sparing) and a beautiful slice of garlic split in two. Brown soon (garlic should not brown) and add the drained tuna, cover and cook for one to two minutes, move the pan from heat and add the past, add salt and bring on the heat, covered. Bake for about twenty minutes. Should shrink slightly.
Meanwhile cook the spaghetti al dente and drain it directly in the seasoning, pulling up with a fork.
Whisk in the sauce, adding a little water if necessary to cook the pasta.
If desired, sprinkle with chopped parsley. Serves 4