Lunch break is always a serious thing. Always.
Anchovy and oil, tomatoes, then tuna, olives and capers.
When easy is good.
Success, for sure.
Ingredients:
200g of striped penne
170g of drained fillets of tuna in oil
Green olives Bella di Cerignola
1 Anchovy
Extra virgin olive oil
Fresh chilli pepper
Small capers
150g of datterini or cherry tomatoes
Tomato pulp
Salt
Basil
– Put water for pasta to boil.
– Heat a little oil into a pan and melt the anchovy properly.
– Add a clove of garlic, a little fresh chilli pepper to taste, then join tomatoes, washed and cut in halves. Add also a little tomato pulp and cook.
– After more than half of the cooking time, add the tuna in shredded fillets, Bella di Cerignola green olives and capers.
– Finish cooking, adjust salt and add a few leaves of basil.
– Drop pasta and drain it al dente directly into the pan with the seasoning.
– Mix, turn off the heat and serve.
