Sunday, June 23 2024

This delicious pasta dish combines the robust essence of anchovies and tuna with the vibrant sweetness of roasted peppers, creating a symphony of flavor and texture that captivates the senses.

With each forkful, savor the delicate balance of salty and sweet-savory notes, enhanced by the slight heat of chili and the freshness of basil and parsley.


Embark on a culinary adventure that celebrates the heart and soul of Italian cuisine, where every bite tells a story of tradition, passion, and pure gastronomic pleasure.

 

 

 

 

 

 

SERVINGS:2

INGREDIENTS:

 

  • 2 red peppers
  • 1 yellow bell pepper
  • 4.6 ounces (130 g) pennoni rigati
  • 2 cloves of garlic
  • 6 anchovies in oil
  • black pitted olives to taste
  • 1 can of tuna fillets in oil
  • Capers in salt to taste
  • Chili pepper to taste
  • Parsley to taste
  • Basil to taste
  • Extra virgin olive oil

 

 

METHOD:

1. Cut the peppers in half and place them on a baking sheet lined with parchment paper. Drizzle with a little oil and roast in the oven at 400°F for about 30 minutes.
2. While the peppers are roasting, bring salted water to a boil in a pot to cook the pasta.
3. Once the peppers are roasted, use a knife to remove the skin and seeds.
4. Cook the pasta according to package instructions. I chose pennoni rigati, but you can use your favorite pasta.
5. In a blender, combine the roasted peppers, some basil leaves, and oil. Blend until smooth.
6. In a skillet, heat a drizzle of oil and add garlic, anchovies in oil, parsley stems, a few rinsed capers (to remove excess salt), and sauté for a few minutes. Add black pitted olives and chili pepper.
7. Add the bell pepper puree to the skillet, remove the parsley stems and garlic.
8. Add the cooked pasta to the skillet and add some pasta cooking water to blend the sauce.
9. Finally, add the tuna, stir briefly to combine, and add chopped parsley.
10. The pasta is now ready to be served and enjoyed!
11. Enjoy your meal!

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