Spaghetti with tuna

3 tablespoons olive oil

1 onion finely chopped

1 carrots finely chopped

1 celery finely chopped

3 cloves of garlic finely chopped

? teaspoon dried oregano

? glass white wine

3 tablespoons tomato paste

420 g canned chopped tomatoes

1 teaspoon salt

? teaspoon freshly ground black pepper

250 g spaghetti

420 g Canned. brown lentils - rinsed and drained

180 g canned light tuna in olive oil - drain and mash

Heat 2 tablespoons oil in skillet over medium heat, add the onion, carrot, celery, covered, for 8 minutes, stirring occasionally. Add the garlic and oregano and simmer for 2 minutes. Add the wine, tomato paste, tomatoes, salt and pepper, bring to a boil, then reduce heat to medium and simmer with the lid closed for 10 minutes.

To cook pasta.

Add to the pan with the lentils, tuna and a tablespoon of olive oil and simmer for another 5 minutes.

Drain cooked pasta in a colander.

Put the contents of the frying pan into the pan, top with spaghetti. Gently mix. Sprinkle with grated Parmesan cheese.