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!!!
- 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!!!
