Full summer pasta salad

  • Difficulty


  • 300 g0SX0087
  • 150 g tuna in oil
  • 2 yellow peppers
  • 3 eggs
  • 12 stoned olives
  • 2 cloves garlic
  • salt, pepper, a few basil leaves, a small bunch of chives
Cavatappi n° 87


Blanch the tomatoes in boiling water for a few minutes; once drained, peeled, deseeded, mix the pulp in a food processor then place the sauce in a bowl, add the oil, the peeled garlic cloves, salt and pepper and the basil. Let it rest and in the meantime dice the peppers, hard boil the eggs in a small pan, once ready slice into segments, drain the tuna and break it up.Cook the pasta in a pan with plenty of boiling salted water; drain al dente, put it under running water then toss it in a large bowl. Dress the pasta with the tomato sauce, the peppers, the egg, the tuna and the stoned olives. Mix well, add a bit more oil if necessary, sprinkle with chive and serve.