Trenette with sardinian
Instructions
Wash the anchovies to dissolve them in a pan with a little oil in which you have made Brown the garlic and chilies that then will be removed.
Chop the olives, 1 tablespoon rinsed capers, parsley and crumble the tuna.
Mix all ingredients and add anchovy oil raw oil.
Cook pasta, drain and dress with the sauce mixture, sprinkle with oregano, small organic Lemon zeste and take her right on the table, well hot.
As an alternative to ventresca in oil can be used as long as tuna, otherwise ruin the flavor of the dish.
Ingredients and dosing for 4 persons
- 400 g of type trenette pasta
- 200 g of ventresca di tonno in olive oil
- 2 salted anchovies
- 12 black olives
- 1 tablespoon of salted capers
- 2 cloves of garlic
- Parsley
- Oregano
- Hot pepper
- Lemon
- Olive oil extra virgin
- Salt
- Pepper