1. For the peperonata, heat the olive oil in a large heavy-based saucepan over low-medium heat. Gently fry the onion with a pinch of salt for 10-15 minutes until softened and just beginning to colour, stirring occasionally. Add the garlic and fry for a few minutes longer.

2. Increase the heat to medium and add the sliced capsicum, stirring it through the onion and garlic. Add the tomatoes, sugar and basil. Pour in 125ml of water and simmer for 30-35 minutes, stirring occasionally and breaking up the tomatoes with the back of a wooden spoon, until the capsicum has softened. If the sauce begins to dry out, continue to add water when necessary. Season with salt and stir through the vinegar.

3. When ready to assemble the pasta fredda, cook the pasta in plenty of salted boiling water until al dente. Drain and transfer to a large bowl. Stir enough of the peperonata through the pasta to coat it generously. (Any leftover peperonata will keep in an airtight container in the fridge for up to 5 days.) Add the tuna, including its oil, and tear in the mozzarella. It's best to do this while the pasta is still warm. Stir well to coat the pasta then allow it to cool to room temperature.

4. Meanwhile, heat the oil in a small frypan over high heat and add the capers. Fry them for 1-2 minutes until crispy. Drain on absorbent paper. Scatter them over the pasta and top with more basil and an extra drizzle of olive oil and red wine vinegar, if required.

Tip: Peperonata – capsicums braised with onion, garlic and tomato, which become sweet and meltingly delicious – is also delicious stuffed into a panino, served with grilled fish or meat or even as a pizza topping.

*The crispy capers are optional, but they add a crunchy salty hit that makes this salad that extra bit special.

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