Gramigna salad

  • Difficulty


  • 400 g0SX0031
  • 150 g tuna in oil
  • 100 g green and black olives
  • 50 g salted capers
  • 1 Chilli
  • salt and pepper
Gramigna n° 31


Cook the pasta in a pan with plenty of boiling salted water, drain it al dente, then toss it back into the cooking pan and dress it with a dash of oil to prevent it from sticking. Break the tuna; stone and chop the olives; desalt the capers.Pour all these ingredients over the pasta, add pepper, chopped chilli and mix very well. Place them in a serving dish and serve. Pasta can also be place in the fridge for a few hours and served cold.