The tuna and cream sauce for fettuccine taught me that canned tuna makes a much finer sauce when you do not cook it. Here I follow the same principle in a sauce whose emphatic flavor forms a more congenial alliance with factory-made pasta than with homemade pasta.
Roasted peppers are insaporiti—made savory—over a lightly sautéed flavor base of olive oil and garlic. Parsley and capers are added, the heat turned off, and the crumbled tuna mixed in to complete the sauce.
© 1986 Marcella Hazan estate. All rights reserved.