This beautifully crafted garganelli is made from the finest quality grains, with a ratio of six free-range eggs per kilo of flour, blended with pure Apiennine mountain spring water, extruded through bronze dies and then slowly air-dried. Enjoy this dish immediately or serve cold as a salad for a picnic.

Serves 3-4

1 punnet cherry tomatoes, halved
250g Rustichella garganelli
300g Callipo tuna in oil, oil half drained, roughly broken up
½ cup Pinoli pine nuts
½ cup Pons capers in salt, or in brine, thoroughly rinsed
2 Tbsp fresh flat leaf parsley, chopped

In a medium-sized frying pan lightly toast the pine nuts for 2-3 minutes or until fragrant, remove, and put aside.

Using the same pan, on a medium heat, pour in the oil from the tuna, then add the tomatoes. Gently fry until softened, take off the heat and put aside.

Cook garganelli pasta in plenty of boiling salted water for 7 minutes or until al dente.

Drain well and combine with tuna, tomatoes, capers, pine nuts and parsley, add some pasta water if needed, toss well and serve.



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