Red pesto pasta with tuna
• 2–3 red peppers • 1 clove garlic, chopped • 1 red chilli (or to taste), chopped • 4 soft sun-dried tomatoes, chopped • about 100ml olive oil
1 2
• 300g linguine • 100g black olives, pitted and coarsely chopped • 340g tinned tuna, drained • pecorino cheese • fresh basil or parsley
Roast the peppers over a flame until charred all over and place them in a plastic bag for a few minutes to ‘sweat’. Rub off the skins, remove the seeds and blend in a food processor with the garlic, chilli, tomatoes and olive oil.
Bring a pot of salted water to the boil and cook the pasta until al dente. Heat a pan and gently fry the red pepper paste for a minute until aromatic. Scoop the cooked linguine out of the water and add it to the pepper paste; stir through. Add the olives, tuna and pecorino cheese and season with salt and pepper to taste. Serve with a sprinkling of fresh herbs.