Orecchiette with Sun-Dried tomatoes Pesto, Tuna and Taralli

INGREDIENTS:

    • 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 

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INSTRUCTIONS:

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

 

Orecchiette Barilla No. 56
Taralli al Finocchio (400g)