Serves 4-6

Ingredients:

3-4 tbsp Paradiso EVOO

1 red chili pepper

1 clove garlic

2-3 tbsp chopped fresh parsley, plus more for garnish

2 ½ cups Il Vallino Tomato Puree

1 tbsp La Favorita Salted Capers

About 20 Taggiasca Olives, pitted

1 pack Martelli Fusilli

7oz jar Callipo tuna

salt and pepper

Preparation:

Heat the olive oil in a pan and add the whole clove of garlic, the whole chili pepper and the chopped parsley. Once the garlic has started getting a slight golden color, add the tomato puree and let the sauce reduce for a few minutes over high heat. In the mean time, add the fusilli to a full pot of boiling, salted water.

Remove the garlic clove and chili pepper from the tomato sauce and add in the olives and capers. Sautee for a minute. Next add the tuna, and let all the flavors combine for just a minute. Strain the pasta when it is al dente and sautee with the sauce for a minute, adding salt and pepper to taste. Finish with a sprinkling of chopped fresh parsley and serve hot.

Buon Appetito!!