INGREDIENTS
360 g Rummo Whole Wheat Farfalle N°85
400 g cherry tomatoes
80 g extra virgin olive oil
50 g sugar
3 g salt
Garlic, to taste
2 lemons
250 g tuna in oil
Fresh oregano, to taste
DIRECTIONS
Wash cherry tomatoes and cut them in half. Then, lay them in a baking dish with the cut side up. Drizzle with 80 g of extra virgin olive oil, 50 g of sugar, 3 g of salt and finely chopped garlic. Grate the peel of 2 untreated lemons on the surface. Bake at 100° C in a ventilated oven for about 2 hours. Remove from the oven and collect the juice released during cooking. Cook the pasta until it’s “al dente,” drain, and lower by running cool water over it. Pour into the cooled confit tomatoes with their seasoning. Add 250 g of coarsely chopped tuna in oil. Garnish with fresh oregano leaves.