Fileja Pasta with Tuna and Capers

Ingredients for 4 servings:

320g fileja (typical Calabrian pasta)
1 x 300g can of CALLIPO TUNA in olive oil
50g red onion from Tropea
150g Pachino cherry tomatoes
100g de-salted capers
Extra virgin olive oil, salt and pepper (t.t.)



Lightly brown the onion in a pan with the extra virgin olive oil. Add the cubed cherry tomatoes, the capers and add salt. Cook for around 10 minutes. Add the drained CALLIPO TUNA and cook over a high heat for a couple of minutes.
Cook the pasta, drain, and mix with the tuna.
Add pepper and garnish with the basil.

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