Pasta Con Tonno

Thanks to today's Pasta Con Tonno, everyone's loved, classic tunny and noodle pairing vindicatory got a crisp and deliciously gourmet update.

But don't let the evince "gourmet" anxiousness you off…this instruction is so painless to tidy. And the zesty flavors in this saucer are so lip-smacking moral, you'll depone you're uptake a gourmet nutrition at a restaurant.

Food con Tonno - A delicious, foodie version of everyone's competitor eel and noodle dinner!

The key to this Pasta Con Tonno is to use a flavourous tuna packed in olive oil. It's typically found in golden cans at the supermarket honorable succeeding to the steady cans of eel (oftentimes labelled "tonno in olive oil").

The eel is combined with sautéed onions, green bell attack, diced tomatoes and cut firm European herb - then tossed with food (we used cylinder rigate but cuticle food is a fortunate replace if you can't deed that), nonnegative overbold basil and Romano cheese.

Pasta con Tonno - A pleasing, gastronome variant of everyone's favorite tunny and noodle party!

I adored this Food Con Tonno so more, I was sopping up every ultimate alter of the sauce on my brace with gruff European sugar. (And I ate all of the leftovers the people day!)

INGREDIENTS

• 12 ounces dry Pipe Rigate pasta (sea shells would be a close substitute)
• 6 tablespoons extra virgin olive oil, divided
• 1 cup onions, diced
• 1 cup green bell peppers, diced
• 2 tablespoons fresh garlic, chopped (about 5 or 6 cloves)
• 2 5-ounce cans tuna packed in olive oil, drained (Also called tonno in olive oil – found next to the canned tuna at the market. Look for gold cans)
• 2 cup fresh garden tomatoes, seeded, cored and diced (any plump, juicy variety)
• ¼ cup flat leaf Italian parsley, chopped
• 1 teaspoon sea salt
• ½ teaspoon coarsely cracked black pepper
• ¼ to ½ cup pasta water
• ¾ cup Romano cheese grated, plus more for serving.
• ½ cup fresh basil, chopped

INSTRUCTIONS

1. Bring well-salted pasta water to boil and pour in dry pasta. Cook to about two minutes less than done. The pasta should still be chewy.
2. In a large skillet or sauté pan over medium heat, add two tablespoons of olive oil and once hot add onions and peppers. Sauté for eight minutes.
3. Add two more tablespoons of oil and add garlic and drained tuna and cook for two minutes, being careful not to break up the chunks of tuna too much.
4. Add two more tablespoons of oil and add tomatoes, parsley, salt and pepper and cook for two minutes.
5. Using a spider or strainer, scoop out pasta and add to skillet. Add one quarter cup of pasta water and cook over medium heat until pasta is fully cooked, adding more pasta water only if needed.
6. Stir in Romano cheese and chopped fresh basil and serve. Sprinkle additional Romano on top before serving and serve additional Romano on the side.

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