What you need (for 2 hungry people):

1 small onion
1 tin of dolphin safe tuna in olive or vegetable oil
5-6 cherry tomatoes, halved
1 tin of whole, peeled tomatoes in sauce (400gr)
salt & pepper
olive oil
optional: capers or black olives

Cut the onion in small pieces and fry them with a dash of olive oil. Add the tomato halves and shortly fry them with the onion. Then add the tinned tomatoes and a bit of water. Add thyme, salt and pepper and the tinned tuna (without the oil) and stir. Then let simmer for about 20 mins. Boil the spaghetti al dente and serve with the tuna sauce. Alternatively you can also add small capers or sliced black olives to the sauce.

Recipe source: Me, myself and I
Recommended music while cooking this: Editors – An End has a Start album