Pasta with Tuna, Peppers, and Olives, an extraordinary unusual combination, a delicious, summer, colorful, and light dish. For my pasta with tuna, peppers, and olives, I chose to roast the peppers to remove the skin because it makes them more digestible. But you can also chop them and cook them in a pan. You’ll still get a nice cream to dress your pasta.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 bell pepper
- 6 oz canned tuna in oil
- 20 Taggiasca olives
- 2 tablespoons extra virgin olive oil
- to taste salt
- 1/2 fresh red onion
- 2 cups short pasta
Tools
- 1 Air Fryer GOURMETmaxx
- 1 Immersion Blender Kenwood
- 1 Low-Edge Casserole
- 1 Pasta Pot
Steps
Roast the bell pepper. You can do it in the oven or in an air fryer. Once ready, remove the skin as indicated in the respective recipes, cut it into strips, and then into chunks. Transfer part of it into the immersion blender’s cup, add a tablespoon of extra virgin olive oil, and blend well to obtain a cream.
In a casserole, heat the remaining tablespoon of oil and let the finely chopped red onion brown. Add the tuna, drained of its oil, and the olives. Cook for a few minutes, then add the pepper cream and adjust the salt.
Boil the pasta in plenty of salted water, drain it al dente, and toss it in the sauce with a little cooking water. Serve with the reserved pepper pieces.
Notes
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