Calamarata with tuna, gazpacho and taggiasche olives

Ingredients for 4 portions
  1. 300g calamarata (pasta)
  2. 400g fresh tuna in cubes
  3. 200g Gazpacho
  4. n.30 Pitted "Taggiasche" Olives In Extra Virgin Olive Oil
  5. q.s. salt
  6. q.s. Tasmanian Mountain Pepper, Whole
  7. q.s. Parsley, Freeze-Dried
  8. q.s. Mint, Dried

  • Cook the pasta in plentiful salted water, drain and season it with the sauce prepared by mixing the rest of the cold ingredients in a bowl. Serve immediately garnished with aromatic herbs.