Garofalo Pasta Pennoni with tuna, Taggiasca olives, baked cherry tomato cream, and fried breadcrumbs 💥

In a pan with a drizzle of oil and a clove of garlic, we sauté the tuna and Taggiasca olives.

Then we take the Garofalo Pasta Pennoni and lower them into boiling salted water.

While the pasta is cooking, toast some crumbled breadcrumbs in a pan with a drizzle of oil.

Drain the pasta directly into the pan with the tuna, olives and previously cooked cherry tomatoes, pour in all the cream from the baked cherry tomatoes and mix everything together.

We serve with toasted breadcrumbs and basil leaves.

The chef recommends:

For an even quicker alternative, instead of baked cherry tomatoes, you can sauté them in a pan and season them with the same ingredients, cooking them over high heat for about 10 minutes .