Gluten-free pasta with fresh tuna, cherry tomatoes and capers

Ingredients

For 1 serving

• Gluten-free pasta70 g
• Fresh tuna150 g
• Cherry tomatoes150 g
• Capers10 g
• Extra virgin olive oil1 teaspoon
• Basil5 g
• Chili pepper0.5
• Saltto taste

Contains: fish

In season: June – September

Method

1. Bring plenty of water to the boil for the pasta and salt it once it boils.
2. Meanwhile wash the cherry tomatoes and quarter them; rinse the capers; cut the fresh tuna into cubes of about 2 cm and pat dry.
3. Heat the oil in a wide pan over medium heat with the crumbled chilli, add the cherry tomatoes and capers and cook for 5–6 minutes, until the tomatoes soften into a light sauce.
4. Drop in the gluten-free pasta and cook it for the time on the packet, stirring often in the first minutes so it doesn't stick.
5. Two minutes before draining the pasta turn up the heat under the pan, add the tuna and cook for 1–2 minutes, turning, until pale outside but still pink in the centre; salt it.
6. Drain the pasta al dente, keeping a ladle of the cooking water, tip it into the pan and toss for a minute with a little water, until the sauce coats it; finish with torn basil.