Ingredients
| Ingredient | Quantity |
|---|---|
| Penne Rigate | 320g |
| Red Bell Peppers | 500g |
| Canned Tuna in Olive Oil | 135g |
| Caciottina (soft cheese) | 150g |
| Wild Fennel | to taste |
| Garlic | 1 clove |
| Extra Virgin Olive Oil | to taste |
| Salt | to taste |
| Black Pepper | to taste |
Instructions
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Prepare the Peppers: Begin by washing the red bell peppers. Remove the stems and seeds, leaving you with approximately 350g of usable pepper flesh. Set aside about 30g of the pepper to use as garnish later.
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Boil the Pasta: Fill a large pot with salted water and bring it to a boil. Add the penne rigate to cook according to the package instructions.
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Sauté the Garlic and Peppers: In a pan, heat a drizzle of extra virgin olive oil over medium heat. Add the smashed garlic clove and let it sauté for a couple of minutes to release its flavor. Then, add the chopped bell peppers, season with salt, and cook until softened.
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Prepare the Pepper Cream: Once the peppers have softened, remove the garlic from the pan. Transfer the peppers into a tall container. Add a sprig of wild fennel to infuse the cream with its fragrant herb notes. Blend everything until smooth.
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Grate the Caciotta: Grate the caciotta cheese coarsely. This soft cheese will add a creamy texture to the pasta.
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Combine the Pasta and Cream: When the pasta is ready, drain it and return it to the pot. Pour in the freshly made pepper cream and stir well.
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Add Tuna and Cheese: Flake the canned tuna by hand, ensuring it’s well-drained, and toss it into the pasta. Add the grated caciotta cheese and mix everything together until well combined.
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Serve: Finally, finely chop the reserved 30g of bell pepper and use it as a garnish on top of the pasta for an extra burst of color and flavor.
Enjoy your creamy, comforting pasta dish, where the richness of the peppers, caciotta, and tuna come together in perfect harmony. Ideal for a family meal or a dinner party, this dish is sure to impress!
