CALAMARATA WITH TUNA, GAZPACHO AND TAGGIASCHE OLIVES

Ingredients for 4 portions

300g calamarata (pasta)  
400g fresh tuna in cubes
200g Gatzpacho
30 Demetra Pitted "Taggiasche" Olives
q.s. salt
q.s. Tasmanian pepper Wiberg
q.s. Wiberg parsley and mint

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.