Cold Penne With Tuna

Preparation:

Preparation: Heat the oil in a saucepan, add the clove of garlic, let it brown, remove it. In the same oil, over high heat, season the peeled and diced pears, salt and after ten minutes add the drained and chopped tuna. Mix and keep aside. Bring plenty of salted water to the boil in a saucepan, boil the penne, drain and pour them over the tuna sauce. Mix, pass them on a serving plate, sprinkle with chopped parsley, leave to cool at room temperature and then place in the fridge. Remove half an hour before serving at the table and, if necessary, add a drizzle of oil.