Recipe. FOR 4 PEOPLE
300 g (10.5 oz) fresh egg tagliatelle + 200 g (7 oz) fresh tuna + 2 large sauce tomatoes + 1 tablespoon taggiasche olives + 1 chili pepper + salt + pepper + extra virgin olive oil.
Wash and cut the tomatoes in half. In a pan, place the oil, add the garlic and the crushed red chili pepper. Simmer for 1 minute. Then remove the garlic clove. Add the tomatoes cut in half and the olives, and cook over low heat for 15-20 minutes (or until they get soft). Cut the tuna into cubes and add to the sauce. Cook over high heat for 2 minutes. Drain the pasta al dente and stir into the pan with the sauce.
(If you don’t have fresh tuna, you can use tuna in oil).