The Dish: Dish: Marathon Pasta

-- 1 lbs fresh angel hair pasta
-- 12 oz fresh tuna
-- 1 can cherry tomatoes
-- 3 oz black Gaeta olives
-- 3 cloves of garlic, thinly sliced
-- 1 small bunch parsley
-- Olive oil
-- Salt and pepper

-- For the sauce, remove the skin and blood line from the tuna.
-- Then dice tuna in small cubes.
-- Gently fry the sliced garlic in olive oil in a wide frying pan.
-- Add a few sprigs of parsley, stalks removed, and the canned tomatoes.
-- Cook over a vivid heat for a few minutes.
-- Then add the olives and the diced tuna and lower the heat.
-- Salt and pepper to taste.
-- Let cook until the tuna is flaking.
-- Cook the angel hair in plenty of salted water for 2-3 minutes until al dente.
-- Drain and add to the saucepan and toss with the sauce.
-- To prevent the angel hair from overcooking serve the dish right away with sprinkled fresh parsley.

(Serves 4 people)