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Ingredients - serves four
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180 grams can tuna in olive oil
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10 pitted black olives (cut into ring)
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400 grams dried farfalle
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600 ml bottled strained tomatoes
Method
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Cook farfalle in lightly salted
boiling water until it achieved the right softness.
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Heat strained tomatoes gently then
add olive rings.
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Drain the can tuna and add it to
the tomato sauce, add seasoning to taste and add little bit of
water if the mixture is too thick.
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Pour sauce over drained pasta and
toss it well, serve warm
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