16 nov 2009

Mediterranean rigatoni

500 grams rigatoni
150 grams of tuna
200 grams tomatoes
50 grams of capers
100g of pitted black olives
1 sprig of parsley
1 clove garlic
salt black pepper and chilli
olive oil.


In a large skillet sauté garlic with olive oil, add chopped tomatoes in half, salt, pepper and chilli and cook for about 10 minutes, add the desalted capers, tuna and black olives and continue cooking for other 5 min . Drain the rigatoni,pour in the sauce and toss. Add the parsley and sprinkle with black pepper.

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