Bavette with tuna at liparese
Instructions
Wash the parsley, dry and the leaves tritatene.
Keep the mixture in a bowl.
After pitted olives, carefully rinse the capers and chopped salt with garlic.
Pour the oil in a saucepan and add the chopped olives, capers and garlic and fry over medium heat stirring occasionally.
Add the sauce a few tablespoons of cooking water from the pasta and tuna.
Pepper liberally, adjust salt and continue cooking for 5 minutes.
Boil pasta al dente, drain and pour into a large mixing bowl.
Dress the bavette with tuna sauce, sprinkle with the parsley and stir.
Brought immediately to the table.
Ingredients and dosing for 4 persons
- 400 g of type pasta penne
- 2 anchovies
- 100 g of black olives
- 100 g of green olives
- 100 g of salted capers
- 150 g of tuna
- 500 g of tomato
- Oregano
- Cheese
- Salt
- Pepper
- 1 clove of garlic