Weekend Inspiration: Pasta with Fresh Tuna and Olives

Ingredients:

250 g fresh tuna
1 red onion
2 bay leaves
2 garlic cloves
a little fresh chili pepper
10 olives
3 tbsp salted capers
100 ml tomato sauce or passata
10 cherry tomatoes
fresh basil
4 tbsp olive oil
300 g spaghetti
salt and pepper

Cut the tuna into cubes. Soak the capers in warm water, then rinse and drain. Chop the onion, chili, olives and capers, and halve the cherry tomatoes.

Heat the olive oil and briefly sauté the onion and bay leaves. Add the tuna, garlic and chili, then stir in the tomato sauce, olives and capers. Cook briefly and add the cherry tomatoes.

Cook the spaghetti until al dente, reserving a little pasta water. Toss with the sauce and add a few tablespoons of pasta water to bring everything together.

Serve with a drizzle of olive oil and fresh basil.

Enjoy!