Spaghetti al tonno fresco(with fresh tuna and sweet peppe

Yield: 4 servings

Measure Ingredient
1 pounds Spaghetti
2 Red bell peppers
⅓ cup Extra-virgin olive oil
½ cup Yellow onion, thinly sliced
1 teaspoon Garlic, minced
½ pounds Fresh tuna, cut in 1/2" chunks
Salt
Pepper, freshly ground
¼ cup Dry white wine
1 tablespoon Flat leaf parsley, minced
2 tablespoons Capers

1. Roast the red bell peppers under the broiler or over an open flame until the skin is charred on all sides. Place them in a bowl and cover the bowl tightly with plastic wrap. After about 20 minutes take the peppers out, cut them in half, remove the core and scrape away the blistered skin and the seeds. Cut them into strips about 1½" long and ¼" wide.

2. Pour 4 quarts of water into a large saucepan or pot and place over a high heat.

3. put the olive oil and onion in a large skillet over a medium-low heat and cook until the onion has softened and turned a rich golden color at the edges.

4. Turn the heat up to medium-high and add the garlic. Cook for about 1 minute, then add the tuna. Cook, stirring often, for another minute or until the tuna has lost its raw color. Be careful not to overcook the tuna or it will be too dry. Season with salt and black pepper.

5. When the water for the pasta is boiling, add 1 tablespoon of salt and drop in the pasta all at once, stirring till the strands are submerged.

6. Add the roasted peppers to the tuna, stir for about 30 seconds, then pour in the wine. Once the wine has been reduced, stir in the parsley and capers. Remove from the heat.

7. When the pasta is cooked al dente, drain it and toss it with the sauce. Taste for salt and pepper and serve at once.

*Note: You can vary the pasta if you wish

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