Delicious Pasta di mezzanotte features caserecce mixed with tuna, olives, capers, and anchovies, enhanced by parsley and dressed in extra virgin olive oil.
1: Boil the caserecce in salted water until al dente.
2: While the pasta is cooking, heat olive oil in a pan.
3: Add the anchovies, capers, olives, and tuna to the pan.
4: Stir and cook for a few minutes until heated through.
5: Drain the pasta and add it to the pan with the sauce.
6: Toss well and garnish with parsley before serving.
