Farfalle with Tomato and Tuna

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

Farfalle, or bow-tie pasta, not only look charming but also add a unique flavor when mixed with various sauces.

Place a large pot with about 3 liters of salted water on the stove. Once the water boils, add the farfalle and cook for 10 minutes. Drain the cooked pasta and keep it warm.
While the farfalle are cooking, wash the thyme and basil, dry them, and pluck the leaves. Finely chop the thyme and basil, except for 3 leaves. Blend the peeled tomatoes into a smooth sauce using a hand blender. Drain the capers. Open the cans of tuna and pour the oil into a bowl. Peel, wash, and finely chop the onion.
Place a pan on the stove and heat it over moderate heat for 3 minutes. Then, pour in the oil from the tuna can. Add the chopped onion to the oil and sauté until it turns golden brown and becomes fragrant. Pour in the tomato sauce and mix well. Add the chopped thyme and basil, salt, and tuna. Mix everything thoroughly. Cook over moderate heat for 5 minutes. Then, slightly reduce the heat, add the pine nuts and capers. Continue cooking while stirring for another 5 minutes. At the very end, add the fresh basil leaves, mix, and remove from heat.
Transfer the farfalle to a large bowl or the pot in which they were cooked, pour the sauce over them, and mix well. Cut the anchovies into smaller pieces and mix them into the farfalle.
Wash the parsley, shake it dry, and pluck the leaves. Arrange the farfalle on plates and garnish with a leaf or two of parsley on top.

When cooking pasta, follow the rule of using 1 liter of water for every 100 grams of pasta. Add 10 to 12 grams of salt per liter of water.