Summary

Ingredients

• 2 cans tuna for pasta with garlic and peperoncino
• 4 tomato (s), dried, finely chopped
• 100 g rocket
• 80 g parmesan, freshly rated
• 200 g ribbon noodles
• Salt and pepper, salt to taste

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Instructions

1. Put the contents of the can in a bowl and pick the tuna a little. Add the chopped tomatoes and mix in.
2. Cook the pasta until al dente according to the instructions on the packet, drain and add to the tuna. Mix in with the chopped rocket and season with salt and pepper.
3. Arrange and serve sprinkled with plenty of freshly grated Parmesan.
4. The dish tastes warm as a main course or cold as a salad.