MEZZE MANICHE WITH TUNA AND BLACK OLIVES
It is a simple dish, with few ingredients. Recommended for those who have limited time but do not want to give up good food.If you have little time available, but you do not want to give up a complete and delicious dish, the mezze maniche pasta with tuna are right for you! The half sleeves with tuna are a simple and tasty first course, based on tuna in oil and tomato puree, to be prepared for a quick lunch or as a dinner saver in the winter and summer seasons. The half sleeves with tuna are perhaps the first course you learn to do as off-site students! It is fast, tasty, tasty and rich. Together with spaghetti with garlic and oil, tuna half sleeves are a workhorse ... even if you are not a beginner in the kitchen. You are ready? A few minutes and you have lunch!
Striped Half Sleeves 320 g
Drained tuna in oil 250 g
Pitted black olives
Tomato sauce 400 g
Garlic 1 clove
Parsley to be chopped 1 sprig
Fresh chili 1
Salt to taste.
Extra virgin olive oil 40 g
Anchovies in oil 15 g
To prepare the half-sleeves with tuna, boil plenty of water that you will boil, it will be used to cook the pasta. Then, in a pan, let the whole peeled garlic sizzle for a few moments in the oil, then remove it 1. Add the drained anchovy fillets in oil and melt them with a little pasta cooking water 2. Add then the fresh chilli pepper cut into strips and eventually deprived of the seeds to reduce its stinging power 3. While everything is flavored, drain the oil from the tuna 4 and pour it in a pan 5. Let it flavor and then wet this too with a little water of cooking the pasta and adding the black olives 6.Flavor a few seconds 10, season with salt, pepper and season with chopped parsley to taste 11. Your half-sleeves with tuna are ready, good appetite 12.
The half sleeves with tuna should be eaten as soon as they are cooked.
They can be kept in the refrigerator closed in an airtight container for 1 day.
At will you can also add small capers to give your tuna half sleeves a more decisive and intense flavor.