Pasta Primavera With Tuna And Olives Recipe

Ingredients

1 lb short dry pasta such as Penne or Farfalle

1 cup of canned Tuna

3 Garlic cloves

1 1/2 cups of pitted black olives

1 cup diced ripe vine tomatoes

1/3 cup extra virgin olive oil

1 fresh buffalo mozzarella cut into small cubes (about 250 grams)

1/2 cup fresh basil coarsley chopped

1 teaspoon anchovy paste

Salt

Pepper

Preparation

Cook the pasta in salted boiling water until “al dente” Meanwhile peel and crush the garlic cloves. Put them over moderate heat in a small saucepan with all of the oil until the garlic begins to bubble a bit. Remove from heat and set aside to cool. When about room temparature (20 min) remove the garlic cloves. In a bowl mix the tuna and the achovy paste with a fork to separate the tuna chunks. When the pasta is ready, drain and transfer to a large bowl. Add the chopped tomatoes and mix well. Then add the tuna mixture, the black olives and the oil. Mix well. Let it cool for 2 to 3 minutes, season with salt and pepper and add the mozzarella and the basil. Mix again and serve.