Trenette alla Carlofortina

Preparation:

Preparation: Wash the anchovies and melt them in a pan with a little oil in which you browned the garlic and chilli pepper which will then be removed. Chop the olives, 1 tablespoon of rinsed capers, the parsley and crumble the tuna. Mix all the ingredients with the oil and anchovy by adding crude oil. Cook the pasta, drain it and dress it with the prepared sauce, sprinkle with oregano, very small organic lemon zest and immediately serve it to the table, piping hot. As an alternative to belly in oil, tuna can be used as long as it is of excellent quality, otherwise it ruins the flavor of the dish.