For the spaghetti al tonno, drain the tuna in a colander and coarsely chop. Cook the spaghetti in salted water until al dente, strain and toss in butter.
Peel and chop the onion, peel and chop the garlic and sauté both in a little oil. Deglaze with white wine and add soup.
Remove the green from the cocktail tomatoes, wash and halve them. Wash and halve the olives. Wash and chop the parsley.
Add tomatoes, olives and parsley to the sauce and cook for at least 5 minutes, stirring. Serve the spaghetti al tonno sprinkled with parmesan.
Preparation Tip:
The spaghetti al tonno tastes even better if you add fresh basil leaves on top at the end.
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