Sautéed spaghetti with tuna and cherry tomatoes

Method

1. Cut the cherry tomatoes in half, chop the basil leaves, thinly slice the garlic and drain the tuna fish.    
2. Cook the pasta in plenty of boiling salted water.    
3. Brown the garlic and the chili pepper with some oil in a large pan. Add the cherry tomatoes and season with salt. 
4. Cook for a few minutes, drain the pasta and pour it into the pan with the seasoning. 
5. Toss for one minute on the heat, add the tuna and basil and serve. 

Chef's tip

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Serving suggestion

Serve followed by a green leafy salad and/or a fish-based secondo.

Wine selection

Chardonnay Poggio alle Fate Toscana IGT or Pinot gris.

Family tip

If you prefer, you can use tuna fish canned in water.

Dish history

This brightly-coloured spaghetti recipe is ideal on spring and summer days, when the cherry tomatoes are in season and therefore tastier. Very quick to prepare, this dish is both nutritionally complete and tasty: the perfect choice for when you don't have much time to spend in the kitchen but still want to serve your guests a delicious meal. Feel free to add and/or replace ingredients according to your taste and create your own versions of this Mediterranean dish!