This year, spaghetti with Bolognese tuna is now officially part of the traditional Bolognese recipes deposited by the Italian Academy of Cuisine at the Chamber of Commerce of Bologna.
INGREDIENTS
(For 4 servings)
1 pound spaghetti
10 oz of canned tuna
1 onion
14.5 oz canned tomatoes
Salt and extra virgin olive oil to taste
PREPARATION
Cut the onion into very thin slices and fry it in the oil until it becomes softened and translucent.
Add the tomatoes cut into chunks, and cook over low heat until they are completely blended. Add the drained and crumbled tuna. Meanwhile cook the spaghetti al dente, on which the sauce will be poured after draining them.
Allowed variations: adding a touch of flavor with anchovies or parsley.
