Casarecce with Tuna, Cherry Tomatoes & Olives

Recipe by Olivia Brogelli

Difficulty

Easy

Timings

20 MIN

Casarecce di semola di grano duro

Cooked with

Casarecce di semola di grano duro

Casarecce di semola di grano duro

Cooked with

Casarecce di semola di grano duro

INGREDIENTS

320 g Casarecce

2 tuna fillets in oil

200 g red cherry tomatoes

200 g yellow cherry tomatoes

Capers to taste

Olives to taste

2 tsp tomato paste

2 garlic cloves

3–4 anchovy fillets in oil

Olive oil to taste

PREPARATION

Step 1

Wash and quarter the cherry tomatoes. Set aside.

Step 2

In a pan, heat olive oil with the garlic, anchovies, and a few capers. Let the oil absorb the flavors, then add the cherry tomatoes and olives.

Step 3

Cook the pasta in boiling salted water. Meanwhile, add a ladle of pasta water and the tomato paste to the pan to create a creamy base.

Step 4

Add the tuna to the pan and mix gently.

Step 5

After 10–12 minutes, drain the pasta and combine it with the sauce. Toss well, plate, and serve hot!

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