Fusilli with Tuna and Olives

minutes / people
Fusilli with Tuna and Olives


1. Heat 2 tbsp of oil in a pan and sautè the chilli and oregano for 1 minute
2. Add the anchovy fillets and over a low heat, mash the ingredients together against the sides of the pan with a spoon
3. Cook for about 2 minutes more
4. Now stir in the Sacla’ Sauce and cook for another 2 minutes before mixing in the tuna and capers
5. Heat for 5 minutes more, stirring frequently and season
6. Meanwhile, in a large pan of boiling, salted water cook the pasta to your liking
7. Drain the pasta and transfer it into a warm serving dish
8. Dress it with the rest of the oil
9. Spoon in the sauce and scatter over the olives and capers


  • 4 tbsp Extra virgin olive oil
  • 1 Dried Chilli, seeded
  • 2 tsp Dried Oregano
  • 6 Anchovy fillets, chopped
  • 350g jar Saclà Whole Cherry Tomato & Basil Pasta Sauce
  • 200g Tinned tuna
  • 2 tbsp Capers, rinsed and dried
  • 400g Fusilli pasta
  • A handful of Black olives
  • 2 tbsp Flat-leafed parsley, chopped
  • Salt