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Fusilli with Tuna, Olives and smoked Garlic
30 - 45 min
Ingredients
Preparation
- Heat 2 tbsp of oil in a pan and sautè the chilli and oregano for 1 minute
- Add the anchovy fillets and over a low heat, mash the ingredients together against the sides of the pan with a spoon
- Cook for about 2 minutes more
- Now stir in the Sacla’ Sauce and cook for another 2 minutes before mixing in the tuna and capers
- Heat for 5 minutes more, stirring frequently and season
- Meanwhile, in a large pan of boiling, salted water cook the pasta to your liking
- Drain the pasta and transfer it into a warm serving dish
- Dress it with the rest of the oil
Spoon in the sauce and scatter over the olives and capers
