Mediterranean rhapsody

  • 01/07/2013
  • Easy
  • 4
  • 15 min

Decorate with basil leaves the cooked spaghetti topped with tomato and tuna sauce, sprinkled with grated sheep's cheese and enjoy the meal with a glass of bevanda.

Ingredients

  • 50 ml Extra virgin olive oil
  • 60 g of onion
  • 1 Podravka tomato puree (500 g)
  • 2 Eva Tuna fillets in vegetable oil (2X115 g)
  • 50 g black olives
  • 1 tablespoon of capers
  • 1 tablespoon Vegeta Mediterranean
  • 1 teaspooon of sugar
  • 100 ml white wine
  • salt
  • pepper
  • 350 g Podravka Spaghetti
  • Grated sheep's cheese or Parmesan

Preparation

  1. 1.
    Fry chopped onion in a pan on the lightly heated oil, then add tomato puree. When boiling, add sugar and Vegeta Mediterranean. Pour in the wine and let it simmer gently.
  2. 2.
    Add strained tuna, olives and capers, and season with salt and pepper, if needed.
  3. 3.
    Cook the spaghetti in a large amount of boiling, slightly salted water, then rinse them. Pour the prepared sauce over the spaghetti, sprinkle with grated sheep's cheese, decorate with basil leaves and serve.

Advice

You can also strain the spaghetti (without rinsing them completely), mix them into the sauce and stir for a few more minutes.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 472 / 1.973 - -
Fat g 23,50 - -
Carbohydrates g 36,98 - -
Dietary fibre g 7,01 - -
Protein g 27,89 - -
Salt g 5,48 0 0
Vitamin A μg 3.497,91 87 70
Vitamin D μg 137,80 69 69
Niacin mg 16,82 120 84
Pantothenic acid mg 1,21 17 17
Potassium mg 1.525,24 41 41
Calcium mg 186,24 19 19
Phosphorous mg 339,03 42 42

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)