Spaghetti with Mediterranean tuna sauce

Ingredients

- 400 g cherry tomatoes
-30 g capers in vinegar
- 20 Taggiasca olives
- 2 160 g cans tuna in olive oil
- 30 g olive oil
- 400 g spaghetti
- oregano
- salt to taste
- shallot (sliced)
- 30 g chopped parsley

Procedure

Gently fry the shallot in the extra virgin olive oil, add the drained tuna and the quartered tomatoes and cook for 5 minutes (add a drop of water, if necessary). Mix in the capers and olives, and season with salt. Cook the spaghetti and add them to the sauce. Mix well, add the chopped parsley and if necessary, drizzle on a little extra virgin olive oil.