Spaghetti Peperonata with Tuna and Olives
Description
Instead of making the traditional tuna casserole, why not try something new? This dish has a can of tuna and pasta, but that's about all that they have in common. It's healthier, just as easy to prepare, it's quick and best of all, it's so delicious.
Ingredients
1 T. olive oil
1/2 onion, thinly sliced
3 cloves garlic, minced
3 assorted bell peppers, cored, seeded and sliced into thin strips
1 jalapeño or Serrano pepper, thinly sliced
1 small red chile pepper, thinly sliced
1 c. cherry tomatoes, halved
2 T. yellow raisins or currants
1/2 c. kalamata or oil-cured black olives, pitted
5 oz. can albacore tuna in olive oil, lightly drained
1 large handful fresh basil leaves, sliced into thin ribbons, reserving some for garnish
3/4 lb. spaghetti
1/2 c. shredded Parmesan cheese
Directions
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Add 1 T. tablespoon olive oil to a large skillet; sauté onion for several minutes until softened. Add garlic; cook, stirring, for a few more minutes.
Add peppers; cook 5-6 minutes, until glossy and softened. Add tomatoes; cook 1 minute. Add raisins, olives and tuna.
Cook spaghetti in well salted boiling water just until it reaches the al dente stage. Reserve some of the cooking liquid; using tongs, 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 pasta water if it is too dry. Toss until cheese has melted.
Serve, topped with the remaining cheese and garnished with some fresh basil.
4-6 servings.