INGREDIENTS FOR 4 SERVINGS
• 400g fresh trofie pasta
• 200g tuna in oil
• 150g red beans in a can
• 1 onion
• thyme, marjoram
• extra-virgin olive oil
• coarse and fine salt
Boil the water and salt at boiling time, peel and slice the onion in thin slices and let simmer in a pan with a ribbon of oil for 2-3 minutes over low heat, stir frequently.
Add the tuna properly drained and broken into pieces with a fork. Then add the beans, also thoroughly drained, toss in a colander and rinse under running water.
Chop the thyme and marjoram leaves. Cook the trofie and drain when “al dente”. Sauté in a pan with the tuna and bean sauce for two minutes. Dust with chopped fresh herbs and serve.
You can add wither fresh or dried herbs; in case you choose the latter, soften them by adding them to the sauce while it is cooking.
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