Chop half an onion, fry it in extra virgin olive oil and cook gently. Add the tuna (even tinned), pour in the white wine and add a few spoonfuls of pâté (preferably one per person), then dilute with the cooking water.

When the spaghetti is almost cooked, toss it directly in the pan with the tuna and sun-dried tomato pâté until cooked through, adding a little more cooking water if necessary. Finally, garnish with a few leaves of parsley.

Sun-dried tomato pâté is excellent for aperitifs on croutons, but it also makes a great addition to quick and tasty lunches.