Pasta with Tuna and Capers

Ingredients

• 400 g spaghetti
• Salt
• 4 tomatoes
• 400 g tuna in its own juice (canned)
• 2 Garlic cloves
• 1 chili pepper
• 2 tbsp olive oil
• 100 ml Vegetable broth
• 2 tbsp capers
• 1 handful Arugula

Instructions

1. 1.

   Cook the spaghetti in plenty of salted water until al dente. Wash, quarter, seed and dice the tomatoes. Drain the tuna well and flake it. Peel and finely chop the garlic. Wash the chili pepper and slice into rings. Sauté the garlic and chili briefly in hot oil. Deglaze with broth, add the tomatoes, drained capers and tuna, and let simmer gently for about 5 minutes.

2. 2.

   Wash, trim and drain the arugula, then roughly chop it. Finally toss the drained noodles (add a splash of pasta water if needed) with the sauce, season with salt to taste.