Not a particularly elaborate recipe but it has personality. Onion is stewed gently then combined to the simple tinned tuna in oil which is just perfect, whilst sun-dried tomatoes give it a nice stronger flavour.

Serves 2, Preparation 5 mins, Cooking 20 – 25 mins

  • Tinned Tuna in oil, 100 g
  • Spaghetti, 180 g
  • Chopped Sun-dried Tomato in olive oil, 5 to 6
  • Onion, 1
  • White dry wine – half a glass
  • Dried oregano, a teaspoon
  • EVOO – Extra Virgin Olive Oil, 2 tbsp
  • Butter, a knob – 1 tbsp
  • Salt and Pepper, to taste


Finely slice the onions and sauteeing them in a pan with 2 tbsps of Evoo and a knob of butter – as we said, it means about the amount you’d scoop up in a normal tablespoon – stirring often for about 15 mins and adding a little warm water if they tend to dry out.
Once translucent, add the white wine, turn up the heat and let it evaporate.
Add a pinch of salt, pepper, oregano and keep stirring.

Meantime, heat salted water in a pot, pour in the spaghetti as soon as the water boils.

Drain out tinned tuna and break it up into chunks, add it to the sun-dried tomatoes cut into small pieces – or let them whole depending on their size and how you like them – add them to the onions in the pan, stir everything together.

Drain the pasta, add it to the pan with the sauce, stir, serve with a drizzle of Evoo and another pinch of oregano.

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