Farfalle with Tuna

For a milder result, rinse the olives briefly under running water and drain well.

Roughly flake the tuna beforehand so it distributes more evenly in the sauce.

Be careful with the salt, as olives and tuna are often already salty.

Let it simmer lightly so the sauce doesn't reduce too much or splatter.

Use plenty of water so the farfalle can swim freely and don't stick together.

Taste one or two minutes before the package time ends to ensure they remain al dente.

Reserve a little pasta cooking water and add to the sauce if needed so it clings better to the pasta.