Ligurian "Calamarata" Pasta


- 320 g "Calamarata" Pasta
- 200g of Maruzzella Tuna fillets
- 150g sun-dried tomatoes
- 100g Taggiasca olives
- 4 tablespoons pesto genovese
- 1 clove garlic
- basil
- salt, extra virgin olive oil


Heat a pan with a drizzle of olive oil. Peel the garlic and let it fry lightly in the oil. Add the sun-dried tomatoes cut into small pieces, the Taggiasca olives and cook for 3 minutes over a low heat. In the meantime, cook the pasta in plenty of boiling water (with salt), drain and pour it into a bowl together with the sauce. Add the Maruzzella tuna fillets, drained and cut into small pieces with 4 tablespoons of pesto and mix. Finally, season with a drizzle of olive oil and garnish with fresh basil.