Spaghetti with canned tuna and herbs

For a more uniform consistency, reminiscent of a sauce, add a couple of tablespoons of the broth in which the pasta was cooked to the tuna. The starch released during cooking will slightly thicken the mixture of fish, garlic and herbs, and the dish will only benefit from this.

Ingredients

• 160 g spaghetti
• 2 sage leaves
• 1 sprig of parsley
• 1 sprig of basil
• 200 g canned tuna
• 30 ml olive oil plus for serving
• 1 clove of garlic
• salt

Directions

1. Cook the spaghetti according to the package directions. Chop the parsley finely along with the sage and basil.
2. Mix tuna with chopped herbs.
3. Saute the chopped garlic in olive oil and add the tuna and herb mixture. Heat a little over low heat.
4. Divide the spaghetti into bowls and add the contents of the skillet. Drizzle with olive oil. Season with salt and pepper. Serve hot.