Gomiti: Tuna Belly and Tomato with Ricotta Salata

• 200 g gomiti
• 2 cloves garlic, thinly sliced
• 4 tablespoons

Fry the garlic in the oil until golden in a wide pan over a medium flame, then add the capers and tomatoes.

Cook for a further ten minutes until the tomatoes have turned a dark concentrated red. Add a few spoonfuls of the water from the pot in which the pasta is already boiling, and the ventresca torn into chunks, just to warm through.

Drain the pasta al dente and