Calamarata with tuna and olives

Calamarate al tonno e olive. If you can’t find calamarata, you can use penne.

 

Serves 4

calamarata with tuna and olives ingredients

  •   300 grams  calamarata
  •   200 grams  tuna in oil, drained
  •   1 heaped tablespoon  capers (preferably salted), soaked in cold water for 10 minutes then drained
  •   20 olives (green or black or a mixture of both), stoned and roughly chopped
  •   3 cloves  garlic, finely sliced
  •   3 sprigs  parsley, chopped
  •   4 tablespoons  olive oil
  •    salt
  •    zest of half a lemon, grated
  •   1/2  glass  dry white wine
  1. Fry the garlic in the oil until it’s golden and crispy. Add the capers and fry for a further 15 seconds. Remove the garlic and capers from the oil using a slotted spoon and put to one side.
  2. Add the tuna to the pan, season with salt and break up with a wooden spoon. Cook for 4-5 minutes and then add the wine, olives and the lemon zest. Mix well and remove from the heat.
  3. Add the cooked pasta to the pan and mix well. Transfer to a warmed serving dish, sprinkle over the garlic, capers and parsley. Serve immediately.

calamarata with tuna and olives finished dish

 

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