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Quick and Easy Penne Pasta with Red Bell Peppers, Garlic, Capers, Olives, Tomatoes, and Tuna

Name: Quick and Easy Penne Pasta with Red Bell Peppers, Garlic, Capers, Olives, Tomatoes, and Tuna
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 can petite diced tomatoes and juice; 1 can tuna packed in olive oil, drained; 1 red bell pepper, seeds and stem removed and diced into 1/2 inch pieces; 1 T finely minced garlic; 1 T olive oil; 1/2 cup Kalamata olives, sliced; 2 T capers; 2 T chopped sun-dried tomatoes; 2 T Gremolata for garnish; 8 oz. Penne pasta

Category
Pasta
Cusine
American

What do you need?

How to make?

Ingredients

1 T olive oil

1 T finely minced garlic

1 red bell pepper, seeds and stem removed and diced into 1/2 inch pieces

1/2 cup Kalamata olives, sliced

2 T chopped sun-dried tomatoes

2 T capers

1 can petite diced tomatoes and juice

1 can

8 oz. Penne pasta

2 T Gremolata for garnish

Directions

Start a large pot of water boiling for the pasta. Heat the olive oil over medium heat in a large frying pan with high sides Add minced garlic and saute 1 minute; add the diced red bell pepper and cook 4-5 minutes, or until the pepper starts to soften. Add the Kalamata olives, chopped sun-dried tomatoes, and capers and saute 2-3 minutes more. Add the petite dice tomatoes with juice and turn heat to a low simmer. Let the sauce cook about 10 minutes. When the pasta water comes to a boil add a generous amount of salt, add pasta, stir, let it come back to a boil, and then reduce heat to a low boil and cook until the pasta is barely al dente Drain into a colander placed in the sink, reserving 1/2 cup pasta cooking water. When the sauce has simmered 10 minutes, add the drained tuna and GENTLY stir to combine. Continue to cook until the tuna is heated through, about 2-3 minutes. Gently stir in the cooked pasta Serve hot, topped with the Gremolata if desired.