Spaghetti with Tuna
|Olive oil||6 Tablespoon|
|Onion||1 Small, peeled, finely chopped|
|Garlic||2 Clove (10 gm), peeled and sliced|
|Freshly chopped parsley||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄4 Pint (150 Milliliter, 2/3 Cup)|
|Tuna/230 gram / 1/2 pound fresh tuna||6 Ounce, drained, flaked (1 Large Tin)|
|Freshly ground black pepper||To Taste|
|Spaghetti||1 Pound (500 Gram)|
Heat oil in a large saucepan.
Add onion and garlic, and fry gently until onion begins to turn colour.
Next add parsley and white wine.
Bring to the boil, and allow to reduce by about halt.
Then add tuna and cook gently tor a further 10 min.
Meanwhile, cook the spaghetti al dente.
Serve in bowls, with a spoonful of sauce on each serving, as a primo piatto.