Fileja Pasta with Tuna and Broccoli

Ingredients for 4 servings

320g fileja (Calabrian pasta)
1 x 300g can of CALLIPO TUNA in olive oil
50g red onion from Tropea
200g broccoli
30g extra virgin olive oil
150g pachino cherry tomatoes
4 basil leaves
Salt and pepper (t.t.)



In a pan, lightly brown the sliced onion with the extra virgin olive oil.
Add the broccoli (pre-boiled in salted water), the pachino cherry tomatoes (cut into quarters) and the drained CALLIPO TUNA.
Continue cooking for a few minutes.
Cook the fileja pasta in copious amounts of salted water, drain and add to the sauce. Add pepper and garnish with the basil leaves.

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