Pasta with olive liquer

makaronia-elias

  • 1 small chili pepper
  • 150gr cherry tomatoes
  • 50gr green olives without the core
  • 40gr capers
  • 4 sardine fillets
  • 1 onion
  • 1 tablespoon of olive oil
  • 3/4 l water
  • 3 tablespoon olive liqueur
  • 150gr canned tuna
  • 500gr pasta
  • water for the pasta
  • salt
  • Remove the seeds from the pepper and cut in stripes. Cut the cherry tomatoes in half and slice the olives. Drain the capers and the sardines.
    Chop the onion and sizzle. Add the pepper, the cherry tomatoes, the olives, the capers and the water. Sauté for about 5 minutes. Add the olive liqueur, the sardines and the drained tuna and let it simmer. Serve with the pasta.