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Tuna and olive Bucatini

Tuna and olive Bucatini

Tuna and olive Bucatini

Cucina Antica ingredients

Other ingredients

160 g bucatini

10 g olives

garlic to taste

Extra-virgin olive oil to taste

Method

Brown a garlic clove in a saucepan with a drizzle of oil. When browned, remove it and add the tuna sauce, “Soleggiati” sliced tomatoes and olives. Heat for a few minutes. Meanwhile, cook the Bucatini in plenty of salty water. When al dente, strain and toss with the sauce. Drizzle over some extra-virgin olive oil and serve.