Pasta with bell peppers and tuna sauce – Pasta con peperoni e crema di tonno
This really simple pasta recipe is excellent on a hot summer day. You can prepare it in no time and if you have an extra portion left is a perfect lunch to bring at work. If have a hard time digesting bell peppers, grill them first, remove the skin then add them to the pasta salad.
Ingredients:
1 lb. short pasta (I chose sedanini)
1/2 medium yellow bell pepper
1 large tomato
9 oz. tuna fish
2 Tbsp. capers
9 -10 Tbsp. extra virgin olive oil
salt to taste
Instructions:
1. Prepare the pasta as directed.
2. Meanwhile, divide the tomatoes in two discard seeds and liquid and then cut them in small cubes. Clean the bell pepper and cut it into small cubes like the tomatoes.
3. Mix them in a large bowl with the capers.
4. Drain the excess oil from the tuna and blend it with 4 Tbsp. extra virgin olive oil until it is creamy. Add more oil if necessary.
5. When the pasta is ready, drain add a spoon of olive oil, mix and let it cool. Otherwise, if you are in a hurry, rinse it with cold water and let the excess water drip away.
6. Mix it into the vegetables and tuna sauce.
7. Add another 4 Tbsp. olive oil or as needed and salt to taste.
8. You can serve it right away or refrigerate so the flavors will blend together and serve it later.
