Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
INDIVIDUAL CHEESES
CHEESE BOX
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Heirloom Beans
Paella Rice
Gift boxes and hampers
All gifts
Sparkling Wine
Sherry
Perello Olives
Navarrico Butter Beans
READY IN
10 mins
COOKING TIME
12 mins
PREP TIME
2 mins
SERVES
2 people
ingredients
- 220g pasta
- 2 tbsp extra virgin olive oil
IN STOCK - 1 onion, finely chopped
- 1 garlic clove, crushed
- ¼ tsp chilli flakes
- ½ tsp Flor de Sal organic salt
IN STOCK - Generous grind of black pepper
- ½ glass dry white wine (Aloers)
- 1 tin Ortiz Bonito del Norte tuna in olive oil, drained
IN STOCK - 1 lemon, juice & zest
- 3 tbsp non-pareil capers, rinsed and soaked
- 3 tbsp parsley, chopped
- ½ jar Empeltre olives
IN STOCK Method:
- Cook the pasta according to the pack instructions, reserving ½ cup of the pasta water.
- In a medium saucepan, gently sauté the onion, garlic and chilli in olive oil for 5 minutes, until the onion has softened. Add the salt and a grind of black pepper, pour in the wine and reduce for 3 minutes.
- Stir in the tuna, lemon juice and zest, capers, half of the parsley, the olives and the reserved pasta water. Gently simmer until warmed through and thickened. Add the cooked pasta, check the seasoning and serve with the remaining parsley.
Little tip: Swap the chilli flakes for smoked hot pepper sauce, and add to taste after cooking.
ingredients
- 220g pasta
- 2 tbsp extra virgin olive oil
IN STOCK - 1 onion, finely chopped
- 1 garlic clove, crushed
- ¼ tsp chilli flakes
- ½ tsp Flor de Sal organic salt
IN STOCK - Generous grind of black pepper
- ½ glass dry white wine (Aloers)
- 1 tin Ortiz Bonito del Norte tuna in olive oil, drained
IN STOCK - 1 lemon, juice & zest
- 3 tbsp non-pareil capers, rinsed and soaked
- 3 tbsp parsley, chopped
- ½ jar Empeltre olives
IN STOCK 
