Pasta with peppers and tuna

Name: Pasta with peppers and tuna
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Tortiglioni pasta 2 ½ cups; Tuna in water (drained weight) 7 oz; Red peppers 1; Garlic 1 clove; Extra virgin olive oil 1 ½ tbsp; Parsley 1 tuft; Fine salt to taste; Black pepper to taste

it fr de es br

Lactose Free

Difficulty: Very easy
Prep time: 10 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

This pasta with bell peppers and tuna is, I gotta say, a summertime staple in southern Italy. Really, it is perfect for when you want something quick and fresh but still satisfying. The peppers? They're sliced into small pieces and cooked just briefly. So they are tender but still a bit crunchy. And works great with the rich, salty tuna. It's really one of those easy tuna pasta dishes you can whip up, even if you're not exactly feeling like a kitchen expert. Perfect for busy nights or lunch the next day—Italians often enjoy it cold at the beach or pack it for the office. The mix of sweet bell peppers with tuna and pasta is super satisfying. And it sneaks in some veggies. No fuss.

In the south, there’s a super delicious variation. The peppers are blended into a creamy sauce, maybe with a hint of caciotta cheese. Makes it extra moist and special for when friends come over. This tuna pasta recipe is also pretty versatile; you can use different peppers—yellow, red, or even those long green ones. Depends on what's available. Some versions pair the dish with a salad of mozzarella, tuna, and peppers, embracing those Mediterranean flavors. And sometimes, people make stuffed peppers with tuna. Just shows how much you can do with this bell pepper pasta dish idea. It's the kind of food that fits any occasion: last-minute dinners, easy lunches, or casual gatherings. Plus, you end up with a meal that’s colorful and a bit crispy from the peppers—full of flavors that are really really good, whether hot or cold. Easy, fast and slightly tangy. It's perfect for anyone who loves simple, healthy pasta recipes.

How to prepare Pasta with peppers and tuna

To make pasta with peppers and tuna, first, put a pot with plenty of water on the stove, salt it, and bring it to boil to cook the pasta. Meanwhile, cut the pepper in half and remove seeds and inner filaments 1. Slice the pepper lengthwise 2 and then into chunks 3.

Sauté the unpeeled garlic clove in a pan with a drizzle of oil 4, then add the peppers 5 and salt 6. Cook on low heat for about 10 minutes or until you reach the desired consistency, stirring occasionally. If necessary, you can add a couple of tablespoons of the pasta cooking water.

Meanwhile, plunge the pasta into the boiling water and cook for the time indicated on the package 7. After the pepper cooking time, remove the garlic, add the drained tuna 8, and sauté everything for 2 minutes. Drain the pasta al dente and transfer it directly to the pan 9.

Let it season for a couple of minutes, then turn off the heat and season with chopped parsley 10. Plate, pepper, and garnish with a few parsley leaves, if desired 11. Your pasta with peppers and tuna is ready to be served 12!

Storage

Pasta with peppers and tuna can be stored in the refrigerator for 1-2 days in an airtight container. You can reheat it or consume it at room temperature.

The sauce can be prepared in advance and stored in the refrigerator for 1-2 days.

Advice

You can use red, green, or yellow peppers.

If you wish, you can further enhance the flavor of the pasta with peppers and tuna by toasting a mix of capers, anchovies, and breadcrumbs in a separate pan and adding it at the end of cooking!

For the translation of some texts, artificial intelligence tools may have been used.

Pasta with peppers and tuna

PRESENTATION

How to prepare Pasta with peppers and tuna

Storage

Advice

RELATED RECIPES