Spicy pasta salad with tuna

Ingredients
200 g Riso Scotti Penne Rigate
2 tablespoons of extra virgin olive oil
1 onion, chopped
1 clove of garlic, finely chopped
1 red capsicum, diced
1 small carrot, diced
1 red chili pepper, seeds removed and finely chopped
2 teaspoons of red pesto sauce
1 tablespoon of vinegar
1 tablespoon of sugar
1 tablespoon of capers
2 tomatoes, peeled, seeds removed and chopped
1 can of tuna, approximately 200 g
8-10 black olives, seeds removed and cut in half
Fresh parsley, for garnishing (optional)

Instructions
Boil the pasta for 10-12 minutes in lots of salted water until it is al dente. Drain them well. While the pastas are boiling, heat half the quantity of the oil in a pan. Add the onions, garlic and carrot and cook for 3 minutes at medium heat, stirring frequently. Add the rest of the oil, the chili pepper and the capsicum and cook for 3 minutes, stirring occasionally.
Add the sugar, red pesto, vinegar and capers. Heat everything for a few seconds, stirring, until the ingredients combine. Add the tomatoes and then transfer the mixture in a large bowl and put aside.
Add the drained pasta, the olives and fish and then stir carefully. Divide the salad into 4 individual plates, or transfer in a large salad bowl. Serve garnished with parsley leaves, if you desire.

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