Red pesto pasta with tuna

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Makes 4 generous servings

Preparation time: 30 minutes

Cooking time: 10 minutes

  • 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
  • 300g linguine
  • 100g black olives, pitted and coarsely chopped
  • 340g tinned tuna, drained
  • pecorino cheese
  • fresh basil or parsley

1. 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.

2. 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.

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