Spaghetti with tuna sauce

320 g spaghetti

1 shallot or ½ small white onion

1 tablespoon pickled capers

70 g canned tuna packed in olive oil

4 tablespoons tomato purée

4 tablespoons olive oil

Salt

Put a large pot of water on the stove and bring to a boil, add salt and plunge the spaghetti. Stir and let cook for the necessary time. In the meantime, finely chop shallot and capers and fry them gently with the oil in a large pan. After a few minutes add the shredded and oil drained tuna, add the tomato purée, a pinch of salt and stir to blend well. Pour ½ a cup of hot water and let cook until the sauce thickens. Adjust salt.   Drain the pasta “al dente”, pour it into the pan,  stir to coat well and serve.