Spaghetti Mediterranean light

Mediterranean sauce is a sauce for pasta that rehabilitates canned tuna , transforming it into an interesting ingredient in the kitchen not to eat every day, because it has too many preservatives and contains too much salt, but as an alternative when the cupboard is bare and is tasty inviting.

For those who have time , I suggest you try and make the dish with fresh tuna or swordfish : the Mediterranean sauce will make it intriguing , thanks to the scent of the Mediterranean components.

Ingredients for 2 people

150 grams of whole wheat spaghetti
80 grams of canned tuna or 150 grams of fresh tuna
10 black olives
2 tablespoons capers
2 fresh tomatoes
garlic
hot pepper
sea salt
extra virgin olive oil

preparation
In a saucepan, boil two cups of water, where immerse the tomatoes to peel them quickly .
Peel tomatoes , cut in half and emptied of seeds to make a pulp with diced fine that will put in a bowl along with the garlic clove and the chopped chili pepper .

Bring to the boil the water for the noodles when the water boils, throw the pasta and cook .

In a saucepan over high heat blasts the diced tomato to which you have raised the garlic, tuna and olives.Rinse under running water capers in salt , add to the sauce and season the pasta cooked by stir-fry .

Serve with a few fresh basil leaves your spaghetti Mediterranean : they are also excellent cold .