Shells at the island
Instructions
Cut the tuna into small pieces all alike by depriving the skin and bones.
Then wash and chop the parsley and garlic, peeled.
Put the garlic in a saucepan and half of the chopped parsley with 5 tablespoons oil and FRY to very low heat (otherwise the parsley will tend to become dry), join the pieces of tuna and let Cook for 10 minutes.
Add the tomatoes first reduced to fillets, pepper and a generous pinch of salt and simmer over low heat and covered container for 15-20 minutes.
While the sauce ends up cooking add the capers that have passed quickly under running water, drained and coarsely chopped parsley.
Mix well.
Drain the pasta and dress with the sauce, stirring to mix.
Serve immediately hot, taking care to remove chili.
Ingredients and dosing for 4 persons
- 400 g of format paste shells
- 400 g of fresh tuna
- 400 g of peeled tomatoes
- 2 cloves of garlic
- 1 sprig of parsley
- 1 chili
- 50 g of pickled capers
- 5 tablespoons of olive oil
- Salt