Sicilian pasta with tuna, sun-dried tomatoes and almonds

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Canned tuna in water90 g
• Sun-dried tomatoes4
• Green olives5
• Almonds10 g
• Cherry tomatoes100 g
• Extra virgin olive oil8 g
• Basilto taste
• Saltto taste

Contains: gluten, nuts, fish, sulphites,

Method

1. Put a pan of water on for the pasta. Meanwhile soak the sun-dried tomatoes in hot water for 10 minutes, then squeeze them and cut into thin strips.
2. Toast the almonds in a dry frying pan over a medium heat for 3 minutes, stirring, until fragrant and lightly golden; let them cool and chop roughly.
3. Wash and halve the cherry tomatoes, slice the green olives into rings and drain the tuna.
4. When the water boils, add salt and cook the pasta for the time on the packet, until al dente. Meanwhile, in the frying pan, heat the oil over a medium heat and sauté the cherry tomatoes, sun-dried tomatoes and olives for 4 minutes, until the cherry tomatoes soften; add the flaked tuna.
5. Drain the pasta, keeping a little cooking water, and toss it in the sauce for 1 minute, until well coated. Finish with the chopped almonds and torn basil.