Casarecce with Tuna, Cherry Tomatoes & Olives
Recipe by Olivia Brogelli
Difficulty
[ricetta_difficolta]
Timings
20 MIN
[acf_relationship_images field="cucinato_con"]
Cooked with
[acf_relationship field="cucinato_con" link="no"]
[acf_relationship_images field="cucinato_con"]
Cooked with
[acf_relationship field="cucinato_con" link="no"]
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!
Other recipes
