Spaghetti and tuna sauce

Today is not only the Festive day of Saint Demetrius, but it's also International Pasta Day, so we celebrate it with something delicious but without so many calories.(Therefore less guilt!). Actually in my family we don't need special days, the whole year round is a celebration of pasta. Too bad for my dear husband who is on diet at the moment...

For 3 hungry people  we need a packet of spaghetti, a can of tuna in oil (200 grams), a small carton of concentrated tomato juice (250 grams), one small chopped onion, a teaspoon of dry oregano and a teaspoon of dry basil.You can always use fresh herbs if you have them but then you will need to double the amount. Salt and pepper according to taste, but for this amount I add one teaspoon of salt.

Put the water to the boil and when it's bubbly add a full tablespoon of salt and the spaghetti. Let it boil until it is cooked to the point YOU like it. Others prefer it "al dente", others prefer it well-cooked, just like their Mama used to make it. Meanwhile in a sauce pan, heat the the oil, add the onion and let it sizzle for 3 - 4 minutes. Then add the tomato, the herbs, salt and pepper and half a glass of water. If the sauce is a bit sour, add a teaspoon of sugar. Let it simmer while your pasta is cooking. Before you drain the spaghetti, add the tuna to the sauce, stir until it disolves and take the sause pan off the heat.

Drain your pasta, put it back in the pot and sprinkle with extra-virgin olive oil. Toss the pasta and you are ready to serve. It is a common belief not to combine fish and cheese but we break the rule and add some ground white cheese on top, such as dry mizithra.

Enjoy the dish and the day!