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Ingredients for 4 people:
- 400 g Calamarata "Gragnano in Corsa"
- 150 g Prunilli tomato purré "Az. Agr. Petrilli"
- 150 g Tuna pieces in olive oil "Mare Puro"
- Extra Virgin olive Oil Nocellara "Frantoio Cutrera"
- 1 clove of garlic
- Salty ricotta
Swirl the garlic briefly in a pan with olive oil. Add the Prunilli tomato purré and simmer on low heat for 7-8 minutes. Season with salt and add the Tuna pieces. After 2 minutes, remove from the stove.
Cook the Calamarata for 9 minutes until al dente. Drain and add to the sauce. Stir well. Sprinkle to taste with grated salty ricotta cheese.