A very tasty first course, easy and quick to prepare, fusilli with bell peppers, tuna, and olives are delicious both hot and served as a cold pasta dish. Colorful and tasty, I enriched them with Leccino olives, which I love, but you can use any olives you like. Let’s get to work and prepare fusilli with bell peppers, tuna, and olives.
If you like recipes with bell peppers, here are some great ideas.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Preparing Fusilli with Bell Peppers, Tuna, and Olives
- 11 oz fusilli
- 2 bell peppers
- 1 onion
- 3 oz Leccino olives
- 5 oz canned tuna in oil (drained)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon raw cane sugar
- 1 tablespoon apple cider vinegar
- to taste salt and pepper
- 1 tablespoon chopped parsley
Tools
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- Frying Pan
Steps for Preparing Fusilli with Bell Peppers, Tuna, and Olives
Wash the bell peppers, I used one red and one yellow. Cut them in half and remove the seeds and the central white part. Then slice them into strips and set aside. Clean an onion and slice it roughly depending on your taste.
Sauté the onion in a pan with a drizzle of oil. Add the bell peppers, salt, and pepper, vinegar, and sugar, and cook for about ten minutes. Add the olives, then the tuna, and parsley at the end of cooking.
Cook the fusilli and drain them well al dente. Toss them in the pan with the bell pepper and tuna sauce, adding pasta cooking water if necessary.
Storage
You can store the seasoned pasta or just the sauce in the fridge for a couple of days before using it.
