Serves: 4 people
Ingredients:
- 300g tuna
- a bunch of asparagus
- 500 g cherry tomatoes
- 400g paccheri
- extra virgin olive oil, garlic, white pepper.
Preparation:
- Stir fry the asparagus’s soft part in no stick-pan with a little bit of oil and clove garlic for 2min.
- Prepare the confit cherry tomatoes: wash and cut in half the tomatoes. Put in a baking tray the greaseproof paper and spread the tomatoes and put in a fan oven at 80-90 degrees for one hour and a half. Let them cool and keep in a bowl with extra virgin olive oil. Keep by the side some olive oil in which the tomatoes cool.
- In the same bowl, add the tuna and white pepper.
- Boiled the paccheri and season with the tomatoes oil kept on the side.
- Serve in the plate and at last add the tuna, tomatoes and the asparagus.
