300 g spaghetti pasta
90 g canned tuna
1 clove garlic
2 tablespoons sliced green olives
100 ml cream
50ml white wine
salt to taste, pepper to taste
1 tbsp oregano (fresh), olive oil, mushroom for design.
Cut the anchovy fillet into small pieces. Heat the olive oil in a large sauce pan and drop the anchovies into it. Then add the finely chopped onion and garlic. When the onion is cooked, add the tuna, which you have just mashed with your hands or a fork, and the green olives.
After a few minutes, add the wine and then the cream, salt and pepper, add the oregano and leave to thicken slightly.
Meanwhile, cook the pasta in plenty of salted water. When the pasta is ready, drain it and turn off the gas under the sauce. Stir and serve immediately. I recommend mushrooms for serving.