Preparation
In a frying pan, cook the tomatoes with the laurel leaves and the garlic. Add a few tablespoons of Carli Extra Virgin Olive Oil Delicato then pour in the tomato coulis and lightly salt. Allow to simmer for 5 minutes and then keep warm. Cook the Caserecce in a large quantity of salted boiling water, drain, then pour immediately into the frying pan and mix with the tomatoes. Add the marjoram. Serve the pasta in individual dishes, sprinkling with flakes of tuna and decorating with marjoram.
