How to prepare: Calamarata with tuna sauce, olives and capers
The preparation of the calamarata with a sauce of tuna, olives and capers is very simple. Chop the peeled tomatoes, keeping their sauce aside. In a saucepan, season the garlic in the oil. When the garlic is golden, remove it and add the chili with the peeled tomatoes. Sauté for a few minutes, add the olives, tuna and desalted capers. Allow to flavor and add the peeled tomato sauce, salt and cook over low heat until the cooking juices are reduced.
Boil the pasta, drain it al dente and brown for 1 minute in the prepared sauce. Transfer it to serving plates and serve with chopped rosemary to taste.