Steps to prepare COLD PASTA WITH TUNA AND PEPPERS

• Start by peeling the onion and then slicing it into half-moons about 1/4 inch thick. This way, during cooking, the onion will separate itself into strips.

  Now take care of the peppers: if you prefer them peeled like I do, use a peeler to remove it easily; in the folds of the peppers, where it is more difficult to remove the skin, you can leave it.

  Remove the ends, then the white parts along with the seeds, and finally cut them into strips or any shape you prefer.

• In a non-stick pan pour a little extra virgin olive oil, turn on the stove to medium heat, and start by adding the onion, letting it sauté gently for a few seconds.

  Then add the peppers, salt, and pepper to taste and give it a first stir to flavor everything well.

  After a few seconds, pour a glass of water into the pan and let the peppers cook with the onion for about ten minutes, depending also on how large you have cut them.

• When you feel they are cooked and the cooking water has completely evaporated, turn off the flame and immediately add the tuna, giving a quick stir just to mix everything well. Set aside and, if you haven’t already, put the water on to cook the pasta.

• Meanwhile, prepare the basil sauce: take the basil, wash it, and remove any stems, then put it in the mixer along with a drizzle of oil, salt, and an ice cube.

  Blend for 4-5 seconds, then open the mixer and add the almonds; blend for a few more seconds until the basil is completely chopped and the almonds are still coarsely chopped, to give the finished dish its crunchy part. Keep the sauce in the fridge until you’re ready to dress the pasta.

• Cook the pasta one minute less (not more, otherwise it will be too ‘al dente’) than the cooking time indicated on the package, drain as usual and spread it on a baking sheet covered with a sheet of parchment paper. Space it out so the pasta is not overlapping; in this way, in a couple of minutes, it will be sufficiently cooled to be seasoned.

  This method for cooling pasta is very fast and super effective, you’ll see. Trust me, never drain it under cold water, because it’s absolutely unnecessary and, moreover, it completely removes the flavor from the pasta, which would also become ‘sticky’.

• It’s now time to dress your cold pasta with tuna and peppers: pour the pasta into a large bowl and then add first the peppers with tuna and onion, then the basil sauce.

  Mix very well, then choose whether to serve it immediately or place the bowl in the fridge covered with plastic wrap.

  I completely fell in love with this cold pasta, I hope it will be the same for you 🙂