INGREDIENTS for 4 people:

  • 500 g of De Angelis panzerotti tuna, capers and olives
  • 200 g taggiasche olives
  • 400 g of tomato puree
  • 1 clove of garlic
  • extra-virgin olive oil to taste
  • salt to taste

PROCEDURE

This quick and easy recipe is perfect for an impromptu dinner since it is made in very few steps but is so tasty. Take a frying pan and brown the garlic in a drop of oil. Add the pitted taggiasca olives to the pan and cook for about 5 minutes. Put the tomato puree in the pan with salt to taste and let it mix well with the olives. At the same time, boil a liter of water in a saucepan, add salt and, once it comes to a boil, add the De Angelis stuffed panzerotti and let them cook for about 3 minutes. Drain the panzerotti and toss them for a few minutes in the sauce before serving.

Enjoy!