1 red peperoncino
150 g cherry tomatoes
50 g stoned green olives
40 g capers
4 anchovy fillets
1 onion
1 tbsp olive oil
2 tbsp tomato purée
3 tbsp Appenzeller Alpenbitter
¾ de dl water
500 g spaghetti Salted water, simmering
1 can of tuna (approx. 155 g)
Salt to taste



Halve peperoncino, remove seeds and cut into strips. Halve tomatoes, cut olives into rings and drain capers and anchovies. Finely chop anchovies and onions. Heat oil, sauté onions. Add peperoncino, tomatoes, olives, capers, anchovies and tomato purée and sauté a little longer.

Add Appenzeller Alpenbitter and water and bring to the boil. Cover and simmer on a low heat for approx. 5 min.

Cook spaghetti in simmering salt water until al dente, drain. Drain tuna, mash with a fork, add to sauce and heat. Salt sauce, serve with spaghetti.