Preparation

In a saucepan, bring to a boil the water seasoned with salt, add the spaghetti and stir. Add a drizzle of olive oil and cook. Drain, rinse and let drain. Reserve.

Peel and chop the garlic and onion; clean the seed pepper and cut it into strips; wash the mushrooms and laminate them.

In another saucepan, bring to the heat with the oil, the bay leaves, the garlic and the onion and let it brown. Add the mushrooms, the pulp and the drained tomato, season with salt, pepper and ketchup and stir.

Add the drained tuna and the cooked spaghetti, stir and heat well.

Remove from heat, mix oregano and rectify seasoning. Discard the bay leaf.

Serve sprinkled with cheese. Enjoy your food!

Ingredients

  • 400 g of spaghetti
  • 3 cans of natural canned tuna
  • 1 large can of chopped tomatoes
  • 100 g of mushrooms
  • 1 large green pepper
  • 1 large onion
  • 4 cloves of garlic
  • 120 g of mozzarella cheese or grated parmesan (optional)
  • 50 ml of olive oil + 1 drizzle of oil
  • 3 tablespoons tomato paste
  • 2 tablespoons ketchup
  • 1 bay leaf
  • Salt and black pepper q.s.
  • Fresh oregano q.s.