INGREDIENTS
1 tbsp olive oil
1 large clove garlic, finely minced
1/4 tsp chilli flakes
3 anchovies chopped
4 tsp chopped capers
1 can whole tomatoes
300g spirali
200g hot smoked ocean trout, packed in olive oil
3 tbsp chopped fresh parsley
Salt to taste
METHOD
Put a large pot of water on to boil. In a separate large pan add the olive oil, chili flakes, anchovies, capers and garlic to the pan. Turn the pan on to medium low and cook for a few minutes. Add the tomatoes to the pan and crush the tomatoes into the sauce.
Meanwhile break the trout in to pieces. When the pasta has been in the water for 5 minutes add the trout and olive oil to the tomatoes. Stir in the parsley
Let the sauce cook for 10 minutes. Cook the pasta until al dente.
Drain the pasta.. add drained pasta to the tomato and tuna and mix well, serve immediately.
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