Tuna spaghetti

Time: 30 minutes

Servings: 2

INGREDIENTS:

• 250 g wholemeal spaghetti pasta
• 450 g of concentrated tomatoes
• 2 cloves garlic
• Oregano
• Basil
• Salt
• 5 g erythritol
• Fresh pepper
• Chili
• 12 g olive oil (1 tablespoon)
• 250 ml rice cream (or any cooking cream to taste)
• 250 g of tuna in natural oil
• Grated cheese to taste

 

PREPARATION:

1.) Cook the pasta in salted water, but even a little harder than al dante.

2.) Slightly fry the crushed garlic in 1 tablespoon of olive oil. Pay attention to it, it can burn easily, and then it will be bitter, it must be discarded.

3.) Pour the condensed tomatoes over it, season with salt, pepper, oregano, basil, chili, and erythritol, and simmer one on low heat.

4.) Add the rice cream and bring the tomato mixture to a boil.

5.) Pour the filtered pasta into the tomato sauce and mix well.

6.) Pour the juice from the canned tuna and add it to the pasta and stir.

7.) Cover the dough and simmer for 5-10 minutes.

8.) Serve with grated cheese.