The Secret of the Best Spaghetti with Fresh Tuna

A great pasta dish for any occasion:

The trick, when mixing the spaghetti with the fish, it must be very hot so that the fish warms up well.

1. cut the tuna into 1/2 cm cubes, mix with 30 ml of olive oil salt and pepper and let sit for at least half an hour.

For the tomato and bell pepper sauce, cut the chorizo into small cubes and the garlic into thin slices. Finely dice the celery, onion, bell bell pepper. Heat 1 tbsp olive oil, fry chorizo in it leisurely until crispy, transfer to a suction paper form. In the same fat, roast garlic slices until golden, also place on absorbent paper.

In the fat now sauté the diced onions until light, add diced peppers [Note.

and season with pepper, add the bouquet garni, simmer gently for about half an hour on a low flame.

3. Put on 5 liters of water, boil, season well with salt just before boiling – so that it already tastes salty. Do not add oil to the pasta water form – it will clog the pasta pores, which will not be able to absorb sauce later. Add the spaghetti to the boiling water, stirring occasionally with a fork.

In the meantime, heat the remaining olive oil in a frying pan. Chop garlic and sauté briefly in the oil without color, then add bell pepper strips and pine nuts, also sauté briefly. Season with salt, pepper and chopped chili pepper.

Add 100 ml pasta water and cook everything together until viscous.

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