Dish of Pasta with Tuna & Bell Pepper Sauce
(click to enlarge)

Tuna & Bell Pepper Pasta Sauce


Italy   -   "Sedoni" al Tonno e Peperone
For 12 oz
Effort:
Sched:
DoAhead:  		 Pasta
**
50 min
(Note-4)		 A wonderfully tasty medium sauce that's sure to please for summer dinner or winter lunch. Shown here with Gamelli pasta, it will work fine with any medium adhesion pasta.




12
8
6
2
1
tt
tt
12
---
ar
ar
oz
oz
oz
T
c


oz
---


Bell Pepper red (3)
Onion
can Tuna in Water (1)
Olive Oil ExtV
Tomato Sauce (4)
Salt
Pepper
Pasta (12 to 16oz)
--- Garnish
Pecorino Cheese
Parsley, flat
Prep   -   (25 min)
  1. Peel BELL PEPPERS - see Note-5. Cut into chunks about 1"x1/2" or to suit your choice of pasta.
  2. Chop ONION fine.
  3. Drain TUNA, reserving water (no sense in pouring out the flavor it contains). Shred Tuna fine if it isn't that way from the can (as "chunk style" usually is these days).
  4. For Garnish Grate CHEESE and chop PARSLEY course.
Run   -   (25 min)
  1. Fry Onion in OLIVE OIL over moderate heat, stirring until translucent, then add Bell Peppers and continue to fry stirring a few minutes. Do not brown.
  2. Stir in the Tuna and fry a few minutes, over moderate heat, then add Tomato Sauce and reserved Tuna Water from the can. Cover and bring to a simmer.
  3. Simmer down to a light sauce consistency over moderate heat. Season to taste with Salt & Pepper. Simmer about 10 minutes more.
  4. Serve warm over warm pasta.
NOTES:

  1. Tuna:

      A 6 oz can of Tuna will yield about 4 oz or so of drained tuna, which is the amount needed for the recipe.

  2. Bell Peppers:

      I prefer red for color, but yellow or orange or any mix of the three is fine.

  3. Tomato Sauce:

      A simple tomato sauce is best here. A good canned one is fine - I usually use Faraon brand Spanish Style from an 8 oz can, but others work well too.

  4. Do Ahead

      If doing ahead, go all they way through adding Salt and pepper, then cool without simmering. By time it's reheated it'll be properly cooked.

  5. Peeling Peppers

      It seems every cookbook gives you one or more methods for peeling peppers. All these methods have one thing in common - the don't work. Use a Kitchen Torch (easily available at any hardware store), set the peppers on a comal or an overturned iron frying pan and paint them black with the torch. Rub or brush the charred skin off under running water.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
yjn_tunabell1 050707 r 121231 lci75   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.