Ingredients
200 gr. tuna in water

1 clove chopped

1 canned peeled pomontoria

Soup 2 tablespoons capers

½ cup white wine

½ cup olive oil

500 gr. spaghetti

Alati

Freshly ground pepper
Directions
In a deep frying pan and put oil in sotaroume skordo.Prosthetoume tuna, capers and mix.
Off the wine, add the tomatoes, salt and cook on low heat for 15lepta.
In large pot boil water with a tablespoonful of salt. Add pasta to the boil just in time to write the package to be al dente.
Before the sourosoume add a tablespoonful of water to the sauce. Strain and add the pasta to the pan. Mix the pasta and serve hot with freshly ground pepper.

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