Orecchiette with Sun-Dried tomatoes Pesto, Tuna and Taralli

• 500g of Orecchiette Barilla
  
• 160g of tuna Callipo
  
• 50g of black olives
  
• 200g of sun dried tomatoes 
  
• 50g of pine nuts
  
• 4 fennel taralli  
  
• 2 mint leaves  

Preparation:

1. In a pan boil the water for the orecchiette, pour some salt in it and then add the orecchiette.
   
2. In the meantime mix together the sun-dried tomatoes, the pine nuts, the pitted olives and the mint.
   
3. Crumble a few taralli on it and add some of the pasta cooking water.
   
4. When the pasta is aldente pour it into the bowl with the sun-dried tomatoes pesto and add the tuna to it.
   
5. Amalgamate all together and add one crumble tarallo.
   
6. Enjoy!!!
   

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