Linguine with Tuna, Cherry Tomatoes & Olives

SERVE 2 

• 1 cup (200 grams) of Rummo Linguine
• 4 tablespoons of Zucchi Evoo
• 1 can of As Do Mar tuna
• 15 cherry tomatoes cut in pieces
• 15 pitted black olives
• 1\2 teaspoon chili flakes
• Sea Salt

DIRECTIONS 

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the linguine pasta and cook according to the package directions.
2. In a large skillet heat the extra virgin olive oil with the chilli flakes for about 3 minutes.
3. Add the tuna, the cherry tomatoes and the olives and let cook at medium heat for about 15 minutes.
4. Add a pinch of salt.
5. When the pasta is ready, drain in and add it to the pan with a tablespoon of cooking water.
6. Stir and serve!