Ingredients
350g Barilla Penne Rigate
1 tbsp Barilla Napoletana sauce
0.5 red onion
thickly sliced
1 clove garlic
crushed
1 tsp fresh red chilli
0.75 yellow capsicum
cut 1 cm cube
2 small cans tuna in olive oil
1 ripe truss tomatoes on the vine
quartered
8 leaves basil
chopped
Extra Virgin Olive oil
Rock salt
for pasta water
Sea salt and pepper
to taste
Equipment
- 1 large fry pan
- 1 large pot
Instructions
- In a large fry pan, cook onion and garlic in a little oil.
- Once golden, add chilli, capsicum and cook for few minutes.
- Add one can of tuna with Barilla Napoletana sauce and bring to a simmer.
- Add Barilla Penne Rigate to plenty of salted boiling water (7g to a litre of water) and cook according to the instructions on the box.
- Drain the pasta two minutes before the suggested cooking time and toss it together with the sauce and fresh tomatoes.
- Add the extra tuna and the chopped basil and serve with a drizzle of Extra Virgin Olive oil.
