|Canned Tuna||125 |
|Black olives||100 |
|Balsamic Vinegar||2 |
|Olive oil||4 |
|Cherry tomatoes||300 |
Pour the olive oil together with the balsamic vinegar and half a lemon juice into a bowl. Add black pepper and mix well.
Cut the tomatoes and add them to the sauce along with the previously drained tuna and basil leaves.
Warm up 2 liters of water to boil, then add rock salt (2 tablespoons) and set the pasta.
Drain the pasta, when cooked, and stop the cooking running the pasta under current water.
Add the sauce and let it season in the fridge for half an hour.
Serve and add herbs to taste.