Tuna shells
Instructions
Chop separately chives, capers and olives.
Heat oil in frying pan and 1 rosolarvi the onion, then add the tomatoes and after 10 minutes, capers, olives, parsley and crumbled tuna.
Adjust salt and pepper and cook for a further 5 minuticirca.
Cook pasta al dente, drain and dress with the sauce and finish with more parsley.
Ingredients and dosing for 4 persons
- 300 g of type pasta shells
- 1 cipollina
- Olive oil extra virgin
- 4 pitted olives
- 1 teaspoon of capers
- Chopped parsley
- 200 g of tomato pulp
- 120 g of tuna in olive oil
- Salt
- Pepper