Farfalle with Tuna and Tomatoes

For the farfalle al tonno e pomodori, peel the garlic cloves and finely chop them with the anchovy fillets. Mash the tuna with a fork. Drain the tomatoes and mushrooms and chop them coarsely.

In a saucepan, gently heat the oil from the canned tuna with the olive oil. First fry the garlic and the anchovies over low heat for 5 minutes, then add the tuna, season with the peperoncino and salt and continue frying for 10 minutes.

Add the tomatoes and mushrooms to the casserole and cook over medium heat without the lid until thickened, about 20 minutes.

Meanwhile, wash the parsley, pat dry and chop finely. Add to the sauce just before the end of the cooking time.

Cook the pasta “al dente”, drain and mix with the tuna sauce in a preheated bowl. Serve the farfalle al tonno e pomodori without cheese.

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