Cavatelli With Tuna And Lemon

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Elizabeth Minchilli in Rome
Nutrition per serving    (USDA % daily values)
CAL
470
FAT
60%
CHOL
42%
SOD
28%

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Ingredients for 4 servings

1 Lemon

400 grams of cavatelli

4 Tablespoons olive oil

2 cloves garlic, crushed

16 black olives, pitted

2 tablespoons capers*

salt

1/2 tsp red pepper flakes

Ventresca Tuna (100 gr)

parsley

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