Strozzapreti Pasta with Tuna and Peppers Ingredients: Pasta
Albacore conserva (fully cooked)
Bell pepper
English peas
Parsley
Cherry tomatoes
Vinegar
(For best results, read recipe fully before beginning.) 1) Prepare the ingredients:
• Wash and dry the fresh produce.
• Slice open the pepper. Remove and discard the seeds and white ribs. Thinly slice the pepper.
• Shuck the peas.
• Pick the parsley leaves. Discard the stems. Roughly chop the leaves.
• If there is a stem on the cherry tomatoes, remove and discard it. Halve the tomatoes.
• Bring a pot of generously salted water to the boil.
• Remove albacore conserva from packaging and break up into bite-sized pieces. Reserve the liquid.
2) Cook the pasta:
• Add the pasta to the boiling water and cook for 11 minutes. Drain, reserving 1/2 cup pasta cooking water.
• 3) Start the sauce:
• While the pasta cooks, heat 2 teaspoons olive oil in a large saute pan over medium-high until hot. Add the sliced pepper and cook until softened slightly, about 2 minutes. Add the vinegar and cook until almost all evaporated. Remove pan from heat until pasta is finished cooking.
4) Finish the dish:
• To the saute pan, add the cooked pasta, reserved pasta water, shucked peas, albacore conserva, and vinegar. Cook until liquid reduces and coats pasta.
• Add halved cherry tomatoes and chopped parsley. Drizzle generously with olive oil. • Divide between 2 dishes. Enjoy!