Serves 2 person
|Alce Nero organic tomato sauce with vegetable||700g/2 bottles|
|Alce Nero organic extra virgin olive oil||3 tbsp|
|Alce Nero organic balsamic vinegar||1 tbsp|
|Red pepper, chopped||1|
|Garlic, chopped||2 cloves|
|Freshly ground black pepper||1/2 tsp|
|Dried oregano||1/4 tsp|
|Alce Nero organic fusilli||250g/1 pack|
|Fresh raw broccoli florets||350g|
|Canned tuna chunks in olive oil, drained||185g|
Here's the ingredients you are using:
- Combine all ingredients, except the pasta, broccoli and tuna, in a large saucepan. Bring to the boil, reduce the heat to medium and simmer, covered, for 20 minutes, then uncovered for 10 minutes.
- While the sauce is cooking, cook the pasta, adding the broccoli to the pot for the last five minutes of cooking time. Drain the pasta and broccoli.
- Pour the sauce into the bottom of the pasta cooking pot, mix in the tuna, return the pasta and broccoli to the pot and toss everything together until thoroughly combined.