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Pasta with Tuna and Olives

Serves 4

300– 400g Rustichella or Alfieri pasta
extra virgin olive oil  (EVO)
150g Nuciddara green olives sliced 
Ortiz or Talatta anchovies, sliced
1 tsp Sabato salted capers (soaked, rinsed and sliced)
1 clove garlic, sliced
Italian parsley, chopped
150ml white wine
160g Callipo tuna
Sea salt and freshly ground black pepper

Cook the pasta in plenty of boiling salted water until al dente. Drain.

Heat the EVO in a pan and add the olives, anchovies, capers, garlic and parsley. Splash with the white wine and turn up the heat to let it evaporate. Add the tuna, season and serve over the pasta.

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Sabato


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