Spaghetti with Tuna and Artichokes | RICARDO

Ingredients

• 1 onion, chopped
• 1 clove garlic, finely chopped
• 1/2 cup (125 ml) olive oil
• 1 can 6 oz (170 g) tuna, drained and flaked
• 1/4 cup (60 ml) black olives, pitted and chopped
• 1 can 14 oz (398 ml) artichoke in water, drained and coarsely chopped
• 1 tablespoons (15 ml) capers, chopped
• Tabasco sauce, to taste
• 3/4 pound (375 g) spaghetti, cooked, drained and warm
• Salt and pepper
• Lemon wedges