Spaghetti Peperonata with Tuna and Olives is a rustic Italian style pasta that's easy to throw together on a weeknight. It's an inexpensive, healthy 30 minute meal with that casual Mediterranean 'let's set up dinner in the vineyard tonight' vibe.
3bell peppersassorted colors, cored and seeded and sliced in thin strips
1jalapeño or Serrano pepperthinly sliced
1small red chile pepperthinly sliced
2Tbspyellow raisins or currants
1/2cupkalamata or oil cured black olivespitted
5-ouncecan albacore tuna in olive oillightly drained
a large handful of fresh basil leavessliced into thin ribbons (reserve some for garnish)
1/2cupshredded Parmesan cheese
Add about a tablespoon of olive oil to a large skillet and sauté the onion for a few minutes until it softens. Add the garlic and cook, stirring, for a few minutes more.
Add the peppers and cook for about 5-6 minutes, until they are glossy and softened. Add the tomatoes and cook for a minute more. Add the raisins or currants, olives, and tuna to the pan.
Cook the pasta just until it reaches the al dente stage. Reserve some of the cooking liquid and then lift out the pasta straight into the pan with the peppers, bringing along a little of the cooking water with it.
Toss everything gently together, adding half the cheese and a little more pasta water if it seems too dry. Toss until the cheese has melted.
Serve topped with the remaining cheese. Garnish with some fresh basil if you like. I always do.
https://theviewfromgreatisland.com/spaghetti-peperonata-with-tuna-and-olives/ September 24, 2018