Tagliatelle with Tuna, Capers and Black Olives

Summary

Ingredients

• 500 g ribbon noodles
• 2 cans tuna, drained, torn apart
• 20 capers
• 20 olives, black
• 2 tomato (s), chopped
• 1 clove garlic
• 1 onion (s)
• 8 basil leaves
• 120 g parmesan cheese
• salt and pepper
• 200 ml meat broth
• 100 ml tomato (s), chunky from the can
• 4 tablespoon olive oil

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Instructions

1. Cook the tagliatelle in plenty of salted water.
2. Sauté the onions and garlic in oil. Add fresh tomatoes, canned tomatoes, tuna and capers and cook for 2 minutes. Stir in meat stock and bring to the boil. Season to taste with salt and pepper.
3. Drain the pasta that has been cooked to the bite, drain and fold in.
4. Arrange on plates with basil and parmesan.
5. Good Appetite!