Tinned Fish and Pickled Pepper Pasta Salad

Ingredients:

• 1/2 cup, pitted green olives - torn
• 1/3 cup, Matiz Piparras peppers plus 1 tbsp of brine
• 1 1/1 tbsp, lemon juice
• 1 tsp, lemon zest
• 1 tbsp, white onion - finely chopped
• 3 tbsp, parsley - finely chopped
• 1/4 cup, il Fustino Arbequina EVOO - divided
• 3 oz, high-quality tuna - drained
• 1 pound, trofie pasta
• 2 oz, almonds - toasted and chopped
• salt and pepper - to taste

For the breadcrumb topping:

• 2 tbsp, il Fustino Rosemary olive oil EVOO
  
• 1/3 cup, breadcrumbs
• 3, anchovy fillets + 2 tsp anchovy oil
• 1/2 tsp, paprika
• pinch of orange zest

Directions:

In a large pot of salted water, cook the pasta to al dente according to package instructions.

While pasta is cooking, in a large mixing bowl, combine the olives, piparras (and their brine), lemon juice and zest, chopped onion, parsley and EVOO. Flake in the tuna in large chunks. Season with black pepper and set aside.

For the breadcrumb topping: heat the Rosemary Olive Oil in a medium-sized frying pan over medium heat. Add the breadcrumbs and fry the breadcrumbs for 5 minutes, stirring occasionally until crispy. Reduce heat to low and add the anchovies and paprika. When the anchovies dissolve, toss a few times to mix the seasonings into the breadcrumbs. Continue cooking until the breadcrumbs reach your desired doneness. Remove from heat, add the orange zest and mix in. set aside to cool.

Toss the drained pasta into the olive mixture from above, toss and let cool to room temperature. Add most of the chopped almonds and toss to incorporate.

Transfer to your serving dish and top with the rest of the almonds and the breadcrumb topping. Serve and enjoy!