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.
If you're catering for vegetarians or vegans, then the sauce is delicious on it's own or served with some vegan parmesan. And for the meat lovers, you can always top with a little sauteed chorizo.
In terms of the sauce, then if you haven't added a pinch of sugar and splash of red wine vinegar, then they really are a game changer in terms of enhancing the flavour. I also love to add some delicious sun-dried tomato paste, to give it that extra tomatoey flavour.
Enjoy!
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.
