10΄
Preparation Time
25΄
Cooking Time
easy
Difficulty
4
Portions
INGREDIENTS
MISKO Miskotini No10
500 g MISKO Miskotini No10
1 onion, sliced in rings
1 orange pepper, sliced into strips
2 cloves of garlic, grated
250 g cherry tomatoes cut in half
100 ml white wine
4 tsp. Kalamata olive paste
150 ml water in which the pasta was boiled
500 g can of tuna packed in oil, drained
¼ bunch of parsley, finely chopped
olive oil
salt
freshly ground pepper
METHOD
Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Miskotini No10. Stir with a cooking fork and let the pasta boil for as long as indicated on the package.
Strain the pasta, keeping about 150 ml of the water in which we boiled the pasta and sprinkle the pasta with 2 tsp. olive oil. Stir and put to the side while preparing the sauce.
In a shallow pot, heat 3 tbsp. of olive oil. Sauté the celery and the pepper for 3-4 minutes, until soft.
Add the garlic, cherry tomatoes, a bit of salt and freshly ground pepper and sauté for 3-4 minutes until the cherry tomatoes are soft.
Pour in the wine and once the alcohol has evaporated, add the water from the pasta and the olive paste. Stir gently, lowering the heat, for 2-3 minutes until sauce thickens.
Add the tuna in chunks, stir and then add the boiled pasta to the pot. Remove from the heat and mix gently to blend the ingredients together.
Serve with lots of freshly ground pepper and parsley.
