Linguine with Spicy Tuna, Capers and olives

Serve 6

Cook the linguine pasta in a pot of boiling salted water. Meanwhile in a saucepan with evoo brown the chopped onion together with the anchovy filles and the spicy tricolour sauce. Let it brown and add the crumbled tuna and the pitted Taggiasca olives. Deglaze with the white wine. Let it evaporate, add the capers in extra virgin olive oil and the dorati cherry tomatoes. Cook the sauce for few minutes adding a ladle of pasta cooking water if necessary. Drain the linguine al dente and toss them in the sauce with a sprinkle of chopped fresh parsley and a drizzle of extra virgin olive oil.