Tubettoni With Tuna

Preparation:

Preparation: Fry the garlic in oil in a frying pan and when it has become blond, dilute the tuna in it, letting it grill just a little. Then add about a glass of puréed tomato or rather a little sauce from a tin of peeled tomatoes, the desalted capers and the pitted olives and cook for a few minutes, stirring so that the ingredients blend. It is advisable to pour the pasta into this sauce for a moment when the pan is still on the heat. Parsley is not a must; pepper yes. This dish can also be eaten cold, but in this case it will be good to add a few tablespoons of raw olive oil.