Pasta with tuna and capers

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40 grams of pasta (spiral)
6 medium ripe tomatoes
2 cans tuna in oil
2 tablespoons chopped capers
1 tablespoon thinly sliced olives
3 tablespoons of olive oil
salt and pepper to taste


Cook the pasta al dente in plenty of lightly salted water. Drain. Blanch the tomatoes, Peel the skins. The flesh into cubes. Drain tuna from the oil. Crush with a fork. In a pan heat the olive oil. Toss the tomatoes, tuna, capers and olives. Simmer uncovered 15 minutes, to medium consistency of thick sauce. Season with salt and pepper. Pour the sauce thus prepared previously cooked fusilli. Serve very hot.

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