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Fusilli with paprika and tuna
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Ingredients
Directions
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Boil the fusilli in a pan with plenty of boiling water with a little salt in ten minutes al dente.
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In the meantime cut the peppers into long thin strips.
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Finely chop the garlic.
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Finely chop the oregano.
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Pour the olive oil from a can of tuna into a skillet.
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Put the strips of pepper and half of the garlic and some salt and freshly ground pepper through.
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Smother the paprika covered in a gentle simmer for four to six minutes.
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Drain the pasta, collect 100 ml of cooking liquid.
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Stir in the tomato cubes with the remaining garlic, another tin of tuna and the already poured tuna, capers, oregano and some salt and pepper through the pasta.
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Warm the pasta with stirring for another three to four minutes.
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If the dish becomes too dry, stir in the cooking liquid from the pasta.
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Serve the fusilli with the braised pepper.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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