1 tuna fish tin,
300 gr. shalled shrimps,
400 gr. of butterfly pasta,
onion,
garlic,
raisins,
minced pine-kernels,
origanum,
2 spoons of “Pecorino” cheese ,
minced capers,
250 gr. peeled tomatoes,
a little bit of olive oil,
half glass of dry white wine,
salt and pepper.
Fry onion and garlic and add the shrimps, then the peeled tomatoes with a little bit of origanum and cook all for 10 minutes. Fry the tuna fish with the raisins, the pine-kernels and the minced capers in another pan; add onion, the wine and cook antil the wine is dried off. Amalgamate the two sauces in a pan. In the main time cook the butterfly pasta and strain it. Put the pasta in the pan with the sauces and add 1 spoon of “Pecorino” cheese. Serve it warm.