And that's it, the stars of my table are still them, the legendary orecchiette Pasta Armando! This tuna and anchovy sauce is extraordinary, a tuna pasta 2.0! I'm sure it will amaze you too!
- 266.67 g of Armando Orecchiette Pasta
- 133.33 g of well-drained tuna (2 cans)
- 2.67 sprigs of parsley
- half a glass of tomato puree
- Chopped parsley
- 1.33 clove of garlic
- 2.67 tablespoons of extra virgin olive oil
- Pepper
Immediately put some water on to boil in a pot.
In another pan, add oil and parsley stalks and simmer for a couple of minutes.
Now add the anchovy fillets and, once they have melted well, remove the parsley and garlic and pour in the tomato puree.
After a couple of minutes, add the well-drained tuna.
Once the water boils, add a pinch of salt and add the orecchiette. Once al dente, transfer them to the pan with the sauce.
Add pepper and chopped parsley.
