Penne rigate con bogavante y calabacín

Ingredientes

• 11 oz /320 g farfalle or rigatoni
• 6 tablespoons extra virgin olive oil
• 3 1/2 oz/100 g leek, finely chopped
• 3 1/2 oz/100 g carrot, finely chopped
• 3 1/2 oz/100 g celery stalk, finely chopped
• 21 1/4 oz/600 g tomatoes, peeled, deseeded, and diced (see page 26)
• 1 3/4 oz/50 g Taggiasca olives, pitted
• 8 3/4 oz/250 g fresh tuna, cut into 1-inch/2.5-cm cubes
• 3 sprigs marjoram, leaves picked
• salt and freshly ground black pepper

Preparación

1. 1

   Heat 3 tablespoons of oil in a pan with the leek, carrot, and celery, and cook for 3 minutes. Add the tomatoes and a pinch of salt and cook for 5 minutes, then add the olives to the sauce.

2. 2

   Cook the pasta in plenty of salted, boiling water according to the packet instructions.

3. 3

   In the meantime, sauté the tuna in a separate pan with the remaining oil over high heat for a couple of minutes until pink. Add salt and pepper, then add the tuna to the tomato sauce.

4. 4

   Drain the pasta when al dente, and serve with the sauce and a sprinkling of marjoram leaves.