Ingredients
400g paccheri pasta (or your preferred dry pasta)
3 tbsp extra virgin olive oil
2 garlic cloves, minced
2 tbsp capers, drained
⅓ cup kalamata olives, pitted
4 anchovies
½ tsp chilli flakes
1 small red capsicum, sliced into matchsticks
1 heaped tbsp tomato paste
2 x 400g tinned tomatoes
Salt and pepper, to taste
2 x tins KIN Tinned Southern Bluefin Tuna in Pomodoro
½ bunch parsley, leaves finely chopped
Recipe developed by @madeby.mandy
Method
Serves 4
Bring a large pot of salted water to a boil. Add the pasta and cook until almost under al dente.
Meanwhile, heat olive oil in a large pan over medium heat. Add garlic, capers, olives, anchovies, chilli flakes and capsicum. Stir well, using your spoon to break down the anchovies. Cook for 2-3 minutes, or until fragrant and the capsicum begins to soften.
Add the tomato paste and cook for another 2 minutes, until it darkens slightly. Add the tinned tomatoes, season with salt and pepper, and bring to a boil. Cover, reduce heat to a simmer, and cook for 10 minutes, until slightly thickened.
Stir in the KIN tuna and ½ cup of pasta water, gently combining to coat everything in the sauce.
Add the pasta to the sauce. Increase the heat to medium and cook for another 2-3 minutes, or until the pasta is perfectly cooked and the sauce is glossy and clings to each piece.
Stir through chopped parsley, drizzle with extra olive oil, and serve.
