TRICOLOUR PENNE SAUTéED WITH TUNA
INGREDIENTS
400 g Tricolour Penne
200 g tuna in oil
6 anchovies in oil
2 cloves garlic
1 bay leaf
chopped parsley
olive oil and salt.
METHOD
Cook the pasta in plenty of boiling salted water with a bay leaf. Drain. Sauté the pasta together with the chopped cloves of garlic with a little oil in a frying pan. Remove from the heat and add the filleted anchovies and the tuna in chunks. Serve sprinkled with the parsley.
