Saom Artichoke segments in oil – 280 gr

The chef recommends Rigatoni with artichokes, olives and tuna

Ingredients:

320g of rigatoni
200g of artichoke segments in oil
100g tuna in oil, drained
50g of pitted black olives
2 cloves garlic, minced
Red chili pepper (optional)
Fresh parsley, chopped
Salt and Pepper To Taste.
Extra virgin olive oil
Instructions:

Cook the rigatoni in abundant salted water following the instructions on the package until they are al dente.

Meanwhile, in a large skillet, heat some extra virgin olive oil over medium heat. Add chopped garlic cloves and, if desired, a little red chili pepper for a spicy touch.

Add the artichoke segments in oil to the pan and cook for a few minutes, stirring gently.

Add the drained tuna and pitted black olives to the pan and continue to cook for another 2-3 minutes, stirring well to combine all the ingredients.

When the rigatoni are ready, drain them al dente and transfer them directly to the pan with the sauce.

Add a generous amount of chopped fresh parsley and mix well to combine all the ingredients. Be sure to remove the garlic cloves if you don’t like them.

Serve the rigatoni with hot artichokes, olives and tuna, seasoning with salt and pepper according to personal taste.

This recipe is perfect for a tasty meal, full of Mediterranean flavors. Enjoy your meal!