Calamarata with Prunilli tomato purré and "Mare Puro" tuna

17/02/2014 - 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

Articolo tratto da: Anne to London

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.

Rode knoflook uit Nubia (qualità Fiorone)