Tuna Spaghetti with Olives

Name: Tuna Spaghetti with Olives
Total time: 40 min
Yield: 4
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 (ground)

Prep: —

| Servings: 4 | Cook: —

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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 (ground)

Instructions

1.
Cook the pasta according to package instructions in plenty of salted water. Drain and set aside. Meanwhile, peel and finely dice the carrots. Wash the tomatoes, remove stems, and cube the flesh. Rinse the basil and cut into strips. Drain the tuna, olives, and capers in a sieve. Peel and mince the garlic.
2.
Heat olive oil in a pan and sauté the carrot cubes until lightly browned. Deglaze with white wine and simmer for about 5 minutes. Add the garlic and tomatoes. Toss in the pasta, capers, and tuna, stirring to combine. Season with salt and pepper, then fold in the basil.