Tuna Puttanesca

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 to thicken slightly.

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.

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