Rice Fusilli with Tuna, Capers and Olives
¼ cup (EVO)
5 cloves garlic, finely sliced
1 Tbsp or (soaked and rinsed)
150g choose from our wide range
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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