This pasta brings together one of my favourite food combinations, of beautiful white tuna, olives and capers. I'll often have them together on a salad or pizza, but they are equally delicious with pasta.
2 tbs of extra virgin olive oil
1 medium red onion
1 red pepper
1 yellow or orange pepper
2 cloves of garlic
1 tablespoon of dried oregano
400g tin chopped tomatoes
Tablespoon of sun-dried tomato paste
Pinch of soft brown sugar
Capers in brine (not salted)
Handful of black olives
Tablespoon of red wine vinegar
Seasoning
Fresh parsley
Tinned white tuna
- Top and tail and peel the onion.
- Deseed the peppers.
- Cut the onion and peppers into small dice.
- Heat the olive oil in a pan, over a low to medium heat.
- Once the oil is up to temperature, add the peppers and onion.
- Scatter over the dried oregano and then sauté the vegetables over a medium heat, until the onions are translucent and the peppers are starting to colour.
- Reduce the heat, then crush or grate the garlic and add it the pan. Sauté for a further 1-2 minutes, being careful not to let the garlic burn.
- Pour in the tomatoes and add the sun-dried tomato paste and sugar.
- Stir to combine the ingredients and season well. Cover and lower the heat to a gentle simmer.
- After the sauce has been simmering for 15 minutes, pour in the red wine vinegar and stir in the olives and capers.
- Cook for a further 5 minutes then turn off the heat.
- Finely chop the flat leaf parsley and scatter over the sauce.
- Serve with your pasta of choice, topped with the beautiful white tuna.
