Spaghetti with tuna


2 cans of tuna filets in vegetable oil, 40 dag of spaghetti, 2 cloves of garlic, 1 teaspoon of tomato concentrate, parsley, rosemary, salt, pepper.


Wash and chop parsley and garlic. Crumble the rosemary. Open the can and chop tuna filets into small pieces. Keep the oil. Cook the spaghetti al dente and drain. Fry the garlic in the oil that you have kept in the heavy pan. Add tomato concentrate, salt, pepper, parsley and some rosemary. Cook on low heat until it is the consistency of dense cream. Add the tuna pieces. Put spaghetti into a serving dish, pour over the tuna sauce and sprinkle with chopped parsley. Serve immediately with some Parmesan.