Say hello to your next best pantry pasta that’s the perfect balance of brininess and freshness! No need to mention that a chilled bottle of white wine makes a match made in heaven!

Servings: 2
Time: 20 mins

Method:

1) Put some olive oil in a non-stick frying pan, set fire to medium and cook the chopped onion and the caper for 5 minutes. Next, add the Ergon tuna from Alonissos and give it a good stir (Tip: You can use tuna’s olive oil to cook onions and caper).

2) Add the ouzo and keep stirring. Any harsh alcohol flavours will evaporate and leave the tuna with a tasty essence. Squeeze lime and add Ergon tomato and Florina peppers sauce. Set fire to low and let it cook for 5-7 minutes.

3) Meanwhile, bring a large pan of salted water to the boil. Cook pasta for 4-5 minutes and without draining, add them straight into the pan and let them cook in the rich and flavorful sauce. If you need some more liquid, add some pasta water.
Set off fire, add the chopped herbs and serve in plates.

Ingredients:

350 g Ergon twisted pasta with squid ink

125 g Ergon tuna from Alonissos in olive oil

2 sticks spring onion (chopped)

50 g caper

380 g Ergon tomato and Florina peppers sauce

50ml Ergon Ouzo

1 lime

5 g parsley (chopped)

5 g spearmint leaves (chopped)

5 g fennel leaves (chopped) and microgreens of your choice (optional)

Olive oil