Sweet peppers, briny tuna, and a whisper of garlic — a pantry-friendly weeknight hero.
| Amount | Ingredient |
|---|---|
| :-: | :-: :- |
| 11 oz | 320 g Tortiglioni (or other short pasta) |
| 7 oz | 200 g Canned tuna, drained |
| 1 | 1 Red bell pepper |
| 1 clove | 1 clove Garlic |
| 1½ tbsp | 20 g Extra-virgin olive oil |
| — | — Fresh parsley, chopped (to taste) |
| — | — Salt, to taste |
| — | — Black pepper, to taste |
This humble yet deeply satisfying dish draws its soul from the marriage of two unlikely partners: sun-sweetened bell peppers and oil-packed tuna. The peppers are slowly softened in olive oil and garlic until they become almost jammy, forming a luscious base that clings to the ridges of short pasta. Canned tuna, flaked in at the end, adds protein and a subtle ocean savor without overwhelming the vegetables. Finished with fresh parsley and a generous crack of black pepper, it is a bowl of pure comfort that relies on pantry staples. The entire meal comes together in 25 minutes, making it an ideal choice for busy weeknights when you want something nourishing without a long ingredient list.
> Use tuna packed in olive oil for the best flavor; if using water-packed tuna, add an extra drizzle of olive oil to the pan.
Bring a large pot of generously salted water to a boil for the pasta. Meanwhile, halve the red bell pepper lengthwise, remove the stem, seeds, and white pith. Cut the pepper into thin strips, then into small bite-sized pieces. Peel and finely mince the garlic clove. Roughly chop the parsley.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant — do not let it brown. Add the diced bell pepper and a pinch of salt. Reduce the heat to low and cook, stirring occasionally, for about 10 minutes until the peppers are very tender and beginning to caramelize.
Patience here is key — the slow cooking draws out the pepper's natural sweetness and creates a silky texture that coats the pasta beautifully.
While the peppers cook, add the tortiglioni to the boiling water. Cook until al dente according to package directions. Reserve about ½ cup of pasta water, then drain the pasta.
Add the drained pasta directly to the skillet with the cooked peppers. Add the drained tuna, flaking it into large chunks with a fork as you go. Sprinkle in the chopped parsley and toss everything together over low heat for 1 to 2 minutes until warmed through. If the mixture seems dry, add a splash of the reserved pasta water to loosen it. Season with salt and black pepper to taste. Serve immediately.
| Mistake | Why It Happens | How to Avoid |
|---|---|---|
| :- | :- | :- |
| Peppers are crunchy rather than silky | Not cooked long enough on low heat | Give the peppers the full 10 minutes over low heat; they should be soft and slightly wrinkled |
| Tuna is dry and stringy | Overcooked by adding too early or flaking too fine | Add tuna only at the final toss and keep large flakes intact |
| Dish tastes flat | Not enough salt, or no pasta water used to meld flavors | Season the peppers as they cook, and use reserved pasta water to help the sauce cling |
| Garlic is bitter | Burned in hot oil | Cook garlic only until fragrant (30 seconds) on medium heat, then add peppers to cool the pan |
Pasta with Tuna and Peas (#175) · Pasta with Tuna and Saffron (#172) · Spaghetti Tonnaresca (#174) · Pasta with Tuna and Cherry Tomatoes (#207) · Pasta with Pepper Cream (#199)
Photo reference: vol1_204.png
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 1: Pasta Perfetto
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.