Nudeln with Tuna Sauce, Olives and Capers

Heat the olive oil in a large frying pan.

Chop the tomatoes. Drain the tuna. Add tomatoes with juice as ditto to tuna in frying pan. Separate the tuna with a fork.

Pit black olives, chop both kinds into pieces. Rinse capers thoroughly with tap water. Add green capers and olives to frying pan. Heat ingredients until hot and gently toss over medium heat for about 30 minutes. Cook black oregano and olives for the last 10 min. Season with pepper and salt.

Cook pasta on stove until al dente. Now put in baking dish, pour the sugo, mix properly and put on the table.

Our tip: Do not quench pasta cold after cooking, as this will cause it to lose flavor!

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