How to make
Boil the pasta in salted water according to the instructions on the package Strain the water and drizzle olive oil, by stirring well, so that it spreads everywhere on the pasta. We do this in order to prevent them from sticking to each other. Leave it to cool.
In a deep bowl, cut the two types of tomatoes in half and add the olives and arugula, as well as the already cooled pasta.
Squeeze the juice from the lemon, by being careful not to get any seeds in it. If you like it more sour, use more than one lemon. Flavor it with it and add salt.
Distribute it onto a suitable plates and garnish with slices of egg, which go well with the tuna.
Serve immediately or after 10 minutes of cooling in the refrigerator (but no longer).
Farfalle al Tonno can play a great role both as a salad and as a cold appetizer.
Enjoy!
