Cold penne with tuna
Instructions
In a pan heat the oil, add the garlic, Cook, remove it.
At the same vivid focus flavoured oil the perini peeled and cut into cubes, salted, and after ten minutes add the drained and chopped tuna.
Stir and keep aside.
In a saucepan, bring to a boil salted water, drain the penne, lessatevi and rovesciatele on the tuna sauce.
Stir, put them on a serving dish, sprinkle with chopped parsley, let cool to room temperature, then place in the fridge.
Take half an hour before serving and, where appropriate, add a round of oil spilled.
Ingredients and dosing for 4 persons
- 350 g of type pasta pennette
- 200 g of tuna in olive oil
- 3 perini tomatoes
- 1 tablespoon of chopped fresh parsley
- 1 clove of garlic
- 4 tablespoons of olive oil
- Salt
- Pepper