Tagliatelle with wild fennel&tuna Tomato sauce and Taggiasche Olives

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Tagliatelle with wild fennel&tuna Tomato sauce and Taggiasche Olives

SERVE 2

 

DIRECTIONS

  1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Tagliatelle pasta and cook according to the package directions.
  2. Heat 2 tablespoons extra virgin olive oil in a large skillet over low-medium heat then add the Campo D’Oro tomato sauce and a pinch of salt and let cook for about 15 minutes at low-medium heat.
  3. When the pasta and sauce are ready mix them together adding the fresh Taggiasca olives and serve!

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  • Arianna Scutiero
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