Fusilli with paprika and tuna

Boil the fusilli in a pan with plenty of boiling water with a little salt in ten minutes al dente.

In the meantime cut the peppers into long thin strips.

Finely chop the garlic.

Finely chop the oregano.

Pour the olive oil from a can of tuna into a skillet.

Put the strips of pepper and half of the garlic and some salt and freshly ground pepper through.

Smother the paprika covered in a gentle simmer for four to six minutes.

Drain the pasta, collect 100 ml of cooking liquid.

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.

Warm the pasta with stirring for another three to four minutes.

If the dish becomes too dry, stir in the cooking liquid from the pasta.

Serve the fusilli with the braised pepper.