Ingredients:

• 1 can of Rizzoli Solid Light Tuna in Olive Oil
• 200g of Garofalo Gluten Free Casarecce Pasta
• 1 tbsp + ¼ tsp Martelli Fine Sea Salt 
• 2 tbsp Martelli Extra Virgin Olive Oil
• 1 tbsp butter
• ¼ tsp fresh black pepper
• 1 tsp dried Italian herbs
• Martelli Hot Pepper Cream

Directions:

1. Bring a medium-sized pot of water to a boil, add 1 tbsp sea salt and cook the pasta according to package instructions. 
2. In a medium-sized saucepan, heat olive oil and butter over medium heat. Add tuna, salt and pepper. Cook for 3-5 minutes. 
3. Add cooked pasta into the tuna along with the dried Italian herbs and mix thoroughly.
4. Serve with Martelli Hot Pepper Cream. 

Servings: 2

Total Time: 15 minutes