160 g bucatini
10 g olives
garlic to taste
Extra-virgin olive oil to taste
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.