Tuna & Peppers by Tom Jackson – Northern Pasta Co.

Ingredients

• ½ small red onion, very finely chopped
• 2 tablespoons red wine vinegar
• 275g (10oz) toscani, gigli, casarecce or another wavy pasta shape
• 2 tablespoons fresh oregano leaves, plus extra for garnish
• 6 tablespoons olive oil
• ½ garlic clove, finely grated
• 1 heaped tablespoon capers, roughly chopped
• 60g (2oz) pickled biquinho peppers, roughly chopped
• 100g (3½oz) best-quality tinned tuna in olive oil
• 200g (7oz) jarred chickpeas (garbanzos), rinsed and thoroughly dried
• 40g (1½oz) ‘nduja
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest
• salt