Ingredients
- 160 g mafaldine
- 200 g cherry tomatoes
- 2 tbsp olive oil
- 1 can of tuna (drained)
- 30 g fresh capers (from a jar)
- 30 g black olives
- Salt & pepper
- Parmesan cheese
Instructions
For the sauce
- In a saucepan, fry the diced tomatoes in olive oil for about 10 minutes.
- Crumble the tuna with a fork and add it to the tomatoes.
- Allow the sauce to thicken for another 10 minutes.
For the pasta
- In a large pot of boiling salted water, cook the mafaldine pasta until al dente, and drain.
- Add the mafaldine to the tuna sauce and serve with capers, olives, pepper and grated Parmesan.
Recipe & Picture: Paula Soryano
