Tonno Farfalle Print Email

4 oz DiCecco Farfalle
2 oz. broccoli spears
100 g can Italian Tuna in olive oil
1 tomato
1 tsp. capers, chopped
pinch salt, pepper and crushed red pepper
Parmigiano- Reggiano

Boil pasta, adding broccoli during the last 5 minutes of cooking, drain. Add tuna and all of its oil to hot pot, chopping with a wooden spoon to break up. Add tomatoes, pasta, broccoli and capers, tossing to combine. Season to taste with salt, pepper and crushed red pepper. Let rest 10 minutes before serving, tossing once or twice.

Serve at room temperature with olives, grated Parmigiano and fresh rustic bread.

-Chef Mick Rosacci, Tonys Meats & Specialty Foods