1/2 box (8oz / 227 g) Notta Pasta, Spaghetti
2 lbs native tomatoes, about 4 medium
4 cloves garlic, minced
1/4 cup fresh basil, julienned or chopped
2 (6.5oz) cans imported tuna, packed in olive oil, undrained
Juice from one large lemon
1&1/2 tsp coarse salt
1/2 tsp coarse black pepper
1/4 lb Asiago cheese
1 Put a large pot of salted water on to boil.
2 Dice tomatoes into small squares, reserving all liquid. Place in a large bowl. Add garlic, basil, one can of tuna, lemon juice, salt and pepper. Mix well
and set aside to flavor a minimum of 15 minutes.
3 Meanwhile cook Notta Pasta 2-3 minutes in rapidly boiling water, stirring often. Test pasta frequently. It must be al dente, not soft. Drain and rinse
under cold water. Drain well, pour back into pot and toss with remaining can of tuna.
4 Combine pasta with fresh tomato mixture and toss to combine. Season to taste and pour onto platter. Top with shaved Asiago.