Today, an easy and delicious main course: PASTA WITH PEPPERS AND TUNA WITH BAKED CHERRY TOMATOES. I assure you it’s a real treat, even if you have guests, they will certainly appreciate it. Who doesn’t have a can of tuna and some tomatoes at home? I think everyone does… Just last week, a dear friend called me and said, “Can I come for lunch today?” In a moment of despair, I ran to the fridge to figure out what I could quickly prepare, and initially, I wanted to make simple spaghetti with tuna and tomato. But then I saw that lonely pepper and immediately thought of this dish, which I must say was greatly appreciated by my friend. Try it!!!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 362.60 (Kcal)
- Carbohydrates 31.87 (g) of which sugars 7.62 (g)
- Proteins 19.37 (g)
- Fat 16.93 (g) of which saturated 2.17 (g)of which unsaturated 2.99 (g)
- Fibers 4.14 (g)
- Sodium 819.62 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11.3 oz spaghetti
- 6 cherry tomatoes
- 1 onion
- to taste salt
- to taste extra virgin olive oil
- 1 bell pepper
- 1 glass tomato sauce
- 3 ladles pasta cooking water
- 6.35 oz canned tuna in oil
Tools
- Food Processor immersion blender
- 1 Frying Pan
- Parchment Paper
Steps
Slice an onion thinly
Pour extra virgin olive oil into a baking dish.
Cut the cherry tomatoes and place them with the seed side up.
Add the onion
salt and extra virgin olive oil and bake in a preheated oven at 356°F for 10 minutes
Wash a bell pepper and place it on a baking tray with parchment paper
Wrap the bell pepper in parchment paper and bake in a preheated oven at 356°F for 20 minutes
Let the bell pepper cool slightly and peel it.
In a tall jug, place the baked tomatoes and the bell pepper.
Use an immersion blender to turn everything into a cream.
Set aside.
Boil the spaghetti in plenty of salted water
In a non-stick pan, pour the obtained sauce.
Add the tomato sauce.
A ladle of pasta cooking water
Drain the pasta al dente and pour it into the pan
Add a few more ladles of pasta water and finish cooking like risotto.
Near the end of cooking, add the tuna, stir well, and serve
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