Casarecce with Tuna, Cherry Tomatoes & Olives

Recipe by Olivia Brogelli

Difficulty

[ricetta_difficolta]

Timings

20 MIN

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Cooked with

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[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!

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