Cooking Time: 15 - 30 mins
Serves: 4   

Ingredients

1 dried chilli, seeded & crumbled
2 tsp of dried oregano
4 tbsp of extra virgin olive oil
6 anchovy fillets, chopped (optional)
350g jar of Sacla' Whole Cherry Tomato and Basil sauce
200g of tinned tuna, preferably not skipjack
2 tbsp of capers, rinsed & dried
400g of fusilli
a handful of black olives
2 tbsp of flat-leaf parsley, chopped
sea salt and freshly ground black pepper

Instructions

Heat two tablespoons of oil in a pan and saute the chilli and oregano for just a minute.

Add the anchovy fillets and over a low heat, mash the ingredients together against the pan sides with a spoon. Cook for about two minutes more.

Now stir in the Sacla' Whole Cherry Tomato and Basil sauce and cook for another two to three minutes before mixing in the tuna and capers.

Heat for five minutes more, stirring frequently, and season. Meanwhile, bring a large pan of water to the boil. Add the pasta and cook to your liking and then drain.

At last the two can meet. Transfer the pasta to a warmed serving dish and dress it with the remaining olive oil.

Spoon in the sauce and serve scattered with olives, parsley and plenty of confidence.