Fusilli with Tuna & Peppers

For your Shopping Cart:

A typical Southern Italian pasta recipe, perfect for the summer: smoky, sweet peppers, fresh garlic, tart green and black olives, tuna and a mix of herbs and spices.

Ingredients:

• 1 small red pepper, seeded and chopped
• 1 small yellow pepper, seeded and chopped
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 1 onion, finely sliced
• 2 cloves garlic, chopped
• 2 cups DeLallo Imported Italian Diced Tomatoes
• 1/4 cup DeLallo Olives Gigante, chopped
• 1/4 cup DeLallo Black Greek Pitted Olives, chopped
• 2 tablespoons DeLallo Non Pareil Capers, chopped
• 2 (6-ounce) cans solid white tuna in water, drained
• Pinch red pepper flakes
• 3 DeLallo Flat Fillet Anchovies
• 1/2 glass dry white wine
• Salt
• 1 (1-pound) package Delallo Fusilli
• 2 tablespoons chopped flat-leaf parsley

Directions:

In a large saucepan, sauté chopped peppers in 2 tablespoons of extra virgin olive oil. Once they begin to brown, about 5 minutes, add onion and garlic. Once vegetables begin to brown, add drained tuna fish, breaking it loosely with a spoon. Stir well. Cook for about 3 minutes, then add capers, olives, hot pepper, anchovies and the wine. Break anchovies apart until fully dissolved in oil.

Bring a large pot of water to a boil for pasta.

Add the diced tomatoes, then bring mixture to a boil. Once boiling, lower flame and allow to simmer, partially covered, for 10 to 15 minutes. Stir occasionally.

Once large pot of water boils, add salt, then pasta. Cook for al dente texture. Drain, reserving 1 cup of pasta water for sauce.

Toss hot pasta with sauce in saucepan for 2 minutes on a high flame to marry flavors. Add parsley, reserved pasta water (if desired) and one last drizzle of olive oil. Serve immediately.

Note: If you are a vegetarian or you do not like tuna fish, you can just add more peppers and/or eggplant instead.

Serves 4 Printer-friendly version