PASTA PRIMAVERA WITH TUNA AND OLIVES

PASTA PRIMAVERA WITH TUNA AND OLIVES image

Yield 4 - 6 Servings

Number Of Ingredients 11

1 lb short dry pasta such as Penne or Farfalle
1 cup of canned Tuna
3 Garlic cloves
1 1/2 cups of pitted black olives
1 cup diced ripe vine tomatoes
1/3 cup extra virgin olive oil
1 fresh buffalo mozzarella cut into small cubes (about 250 grams)
1/2 cup fresh basil coarsley chopped
1 teaspoon anchovy paste
Salt
Pepper

Steps:

Cook the pasta in salted boiling water until "al dente" Meanwhile peel and crush the garlic cloves. Put them over moderate heat in a small saucepan with all of the oil until the garlic begins to bubble a bit. Remove from heat and set aside to cool. When about room temparature (20 min) remove the garlic cloves. In a bowl mix the tuna and the achovy paste with a fork to separate the tuna chunks. When the pasta is ready, drain and transfer to a large bowl. Add the chopped tomatoes and mix well. Then add the tuna mixture, the black olives and the oil. Mix well. Let it cool for 2 to 3 minutes, season with salt and pepper and add the mozzarella and the basil. Mix again and serve.