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Rice Fusilli with Tuna, Capers and Olives

Rice Fusilli with Tuna, Capers and Olives

Serves 4-6

500g Riso di pasta fusilli
¼ cup extra virgin olive oil (EVO)
Ortiz anchovies or Talatta anchovies
5 cloves garlic, finely sliced
1 Tbsp Romulo capers in brine or Sabato salted capers (soaked and rinsed)
1 jar Sabato cherry tomatoes in juice
150g olives choose from our wide range
220g Ortiz white tuna drained
1 Tbsp parsley, roughly chopped

Bring a large pot of salted water to the boil and cook the pasta for 9-11 minutes, or until ‘al dente’. Drain.

Meanwhile, heat EVO in a frying pan over a medium heat, add anchovies and cook until melted. Add garlic and sauté with the capers for a few minutes until garlic has softened. Add cherry tomatoes and olives and simmer for approximately 10 minutes.  Season to taste.

Gently stir the tuna, parsley and cooked pasta through the sauce and serve.

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