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Calamarata with tuna, gazpacho and taggiasche olives

Calamarata with tuna, gazpacho and taggiasche olives

Name: Calamarata with tuna, gazpacho and taggiasche olives
Yield: 4 portions
Ingredients: 300g calamarata (pasta); 400g fresh tuna in cubes; 200g Gazpacho; n.30 Pitted "Taggiasche" Olives In Extra Virgin Olive Oil; q.s. salt; q.s. Tasmanian Mountain Pepper, Whole; q.s. Parsley, Freeze-Dried; q.s. Mint, Dried

Ingredients for 4 portions

300g calamarata (pasta)
400g fresh tuna in cubes
200g Gazpacho
n.30 Pitted "Taggiasche" Olives In Extra Virgin Olive Oil
q.s. salt
q.s. Tasmanian Mountain Pepper, Whole
q.s. Parsley, Freeze-Dried
q.s. Mint, Dried

Method

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.