Pasta dishes are always a good idea!
Put canned tomatoes through a sieve, catch liquid. Cut out the stalk and seeds from the tomatoes and chop the flesh into small cubes, add to the saucepan with the collected juice. Cover and let it simmer for at least 30 minutes. Take the tuna out of the can, let it drain and add it to the paradeiser sauce for 5 minutes.
In between, cook pasta al dente, drain – do not cool immediately – and serve slightly wet on plates. Add tuna and paradeis sauce, toast pine nuts in olives and enjoy.
Notes (*) : Ndr 2 – Cooking Studio
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