Spaghetti with fresh tuna, capers and olives

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Fresh tuna110 g
• Cherry tomatoes150 g
• Capers8 g
• Black olives5
• Extra virgin olive oil8 g
• Garlic1 clove
• Dried oreganoto taste
• Saltto taste

Contains: gluten, fish,

In season: May – September

Method

1. Put a pan of water on for the pasta. Meanwhile cut the fresh tuna into cubes of about 1.5 cm, wash and halve the cherry tomatoes, rinse the capers and slice the black olives into rings.
2. In a large frying pan warm the oil over a low heat with the crushed garlic for 1–2 minutes, until golden; add the tomatoes, capers and olives and cook for 6 minutes over a medium heat, until the tomatoes soften and release their juices.
3. When the water boils add a little salt, as the capers and olives are already salty, and cook the spaghetti for the time on the packet, until al dente.
4. Two minutes before draining the pasta remove the garlic, add the tuna to the sauce and cook it for 2 minutes over a medium heat, until opaque outside but still pink inside: overcooked it turns dry.
5. Drain the spaghetti, keeping a little cooking water, and toss them in the sauce for 1 minute over a high heat, until well coated. Finish with a pinch of dried oregano.