Pasta with Tuna and Olives (Pasta al Tonno e Olive Nere)
Instructions
Take a dozen olives, cut into small pieces, put them to cook in a little oil (strictly) olive oil with a clove of garlic (cut into four pieces).
When the latter begins to Brown, add a box from 80 g of tuna and a can of drained tomato pulp (280 g).
Finish cooking and put on the dough.
Ingredients and dosing for 4 persons
- 10 black olives
- Olive oil
- 1 clove of garlic
- 80 g of tuna in brine
- 280 g of tomato pulp
- Any type pasta