Ho adoperato la pasta “i piccoli”, perchè meglio si addiceva a stare nel bicchiere. La pasta va cotta, lasciata un attimo al dente e sciacquata in acqua fredda per fermare la cottura.
A parte vanno tagliate le olive nere, denocciolate, a piccole rondelle, sbriciolato il tonno, una buona manciata di polvere di pomodorini secchi e pomodori rossi a pezzettini, preventivamente sbollentati per togliere la buccia.
Unito il condimento alla pasta, irrorare con olio evo, sale, pepe e qualche goccia di aceto balsamico. Per decorare qualche foglia di basilico.
Ingredienti:250 gr. di pasta
150 gr. di tonno
80 gr. di olive nere denocciolate
una manciata di pomodorini secchi in polvere
evo
sal e pepe
aceto balsamico
basilico
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