Mediterranean rhapsody

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

  • Cook Time: 15 minutes
  • Yield: 4 Persons


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
1 teaspooon of sugar
100 ml white wine
350 g Podravka Spaghetti
Grated sheep’s cheese or Parmesan


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. Add strained tuna, olives and capers, and season with salt and pepper, if needed.
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.