Ingredients
| Quantity | Ingredients |
|---|---|
| 2/3 lb | penne pasta |
| 1/4 cup | olive oil |
| 4 | sweet peppers (1 each red, yellow, orange and green), in bite-si |
| 2 | large cloves garlic, minced |
| 1/4 cup | chopped fresh parsley |
| 1 tbsp | capers |
| 1/4 tsp | hot pepper flakes |
| 2 | cans (6.1 oz/173 g each) tuna, drained and flaked |
| 1 cup | tomato sauce (or more, to taste) |
| salt and pepper | |
| 1/3 cup | chopped fresh basil |
Directions
1. Cook pasta as directed. 2. Meanwhile, heat oil in large skillet over medium-high heat. Add sweet pepper strips and cook, stirring frequently, for 10 minutes or until tender-crisp and lightly browned. 3. Add garlic, parsley, capers and hot pepper flakes. Continue to cook, stirring constantly, for 1 to 2 minutes. Stir in tuna, then tomato sauce. Heat through and season to taste with salt and pepper. 4. Combine with hot cooked pasta. Add chopped fresh basil and toss. Serve immediately. Makes 4 servings.
Source: www.internationaloliveoil.org