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Pasta with Homemade Puttanesca Sauce

Serves 4

300– 400g Rustichella or La Genuina pasta
1 onion, peeled and diced finely
1 clove garlic, peeled and diced finely
150g Salvagno pitted olives (drain and save the oil)
1 tsp Romulo capers in brine or Sabato salted capers
4 Ortiz anchovies
Italian parsley
150ml Sabato tomato passata
160g CallipoMister Ton or Ortiz tuna
Sea salt and freshly ground black pepper
extra virgin olive oil  (EVO)

Cook the pasta in plenty of boiling, salted water until al dente. Drain.

Heat the oil drained from the olives in another pan and add the onion and garlic, cooking over a low heat for five minutes. Slice the olives, capers, garlic, anchovies and parsley finely. Add this to the pan. Add the passata and stir while it heats through. Add the tuna, season (be careful with the salt as the anchovies are quite salty) and serve over the pasta.

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Sabato


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