For the dough
For the sauce
Ripe tomatoes 300g
tuna in oil 100 gr
1 pilchard in salt
2 tablespoons of extra virgin olive oil
half hot pepper
Pour the flour on a pastry board, then pour in the eggs and a pinch of salt. Mix well until you get a soft and smooth dough, then wrap in plastic wrap and let stand for about half an hour. After this time, take the dough, work a little longer then roll it out thinly and roll it on itself, cut strips of about 3 cm from each and put them to dry expanses on floured surface.
Apart soak for a few minutes in boiling water, the tomatoes, remove skin and seeds, drain tuna and boned anchovies cutting it into pieces.
In a saucepan, sauté the sliced thin onion with oil and hot pepper, add pilchard and stir for a few minutes, then add the tomatoes, salt and pepper and cook over high heat for about 15 minutes.
Five minutes before cooking, add the tuna and finally decorate with chopped parsley.
Boil pasta in salted water and when it is cooked, drain and season with the tuna sauce.
Wines: /Preparation time: 1 hours, 0 minutes, 0 seconds