Farfalle al Tonno Fresco

Butterfly Pasta with Fresh Tuna

1. Garlic clove
2. 6 Tbsp. olive oil
3. 400 grams fresh tuna fish, washed and diced
4. 200 grams tomato pulp
5. Salt
6. 500 grams farfalle pasta
7. Chopped parsley
8. Pepper

Heat the garlic clove whole, in a pan with the olive oil until it browns a little, then add the fresh tuna fish and allow it to simmer for a few minutes. Add the tomato pulp and cook for ten minutes at fairly high temperature. In the mean time cook the pasta, and when it is "al dente" strain and pour into the pan in which you have cooked the tuna fish. Stir well and add the chopped parsley and a good grinding of pepper and serve hot.