Whole wheat farfalle with fresh tomato sauce
difficulty
ingredients
- 320 g whole-wheat pasta
- 3 vine tomatoes
- 250 g mackerel
- 1 tablespoon Taggiasca olives
- fresh basil and thyme
preparation
Peel the tomatoes with a potato peeler and chop into small dices. Drain the mackerel and break up with a fork. Chop the olives with a knife together with basil and thyme. Mix all the ingredients in an ovenproof dish, add a drizzle of extra-virgin olive oil, season with salt and add a pinch of chili pepper, if liked. Cook the pasta, drain and add to the fresh sauce in the dish. This recipe is ideal for small children too (leave out the chili pepper).