Ingredients: 4 cans tuna (80g each), 400g pasta gluten-free, 1 can tomato 200g, 10 black olives, 1 garlic, extra virgin olive oil, water, white wine, dried oregano and salt to taste.
Preparation: Cook the pasta al dente. Put olive oil and a garlic in a frying pan at low heat until the garlic is golden, add the sliced olives and then the wine. Let the alcohol evaporate and add the tomato. Let fry for 2 minutes and add a little bit of water and salt. Cook over about 10 minutes and add the tuna, pasta and a little bit of water. Keep on low heat and remove until the pasta is cooked and add a little oregano and a little more water, cook over medium heat for 1 minute.
He cooks. She tastes. 