Spaghetti with Fresh Tuna and Roasted Peppers

Name: Spaghetti with Fresh Tuna and Roasted Peppers (Spaghetti al Tonno Fresco)
Total time: 1 h
Yield: Serves 4 People
Cuisine: Italy
Ingredients: 1 teaspoon garlic, finely chopped; 1 pound spaghetti; 2 red bell peppers; 8 ounces. fresh tuna, cut into ½-inch chunks; 1 tablespoon flat leaf Italian parsley, finely chopped; Freshly ground black pepper; Salt; 2 tablespoons capers; ½ cup yellow onion, thinly sliced crosswise sliced; 4 tablespoons extra virgin olive oil; ¼ cup dry white wine

Spaghetti al Tonno Fresco

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
1 hr

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

The key here is not to overcook the tuna or it will become dry. The chunks should still be quite pink inside.

Ingredients

2 red bell peppers
4 tablespoons extra virgin olive oil
½ cup

Europe
Italy
Fish course
Pescatarian
Mediterranean
Pasta

Method

Roast the red peppers over an open flame or under the broiler until the skin is charred on all sides. Place them in a plastic bag and tie it shut. After about 20 minutes take the peppers out, cut them in half, remove the core and scrape away the skin and the seeds. Do not rinse them or try to peel them under running water or you’ll wash away the flavor. Cut them into str

Ingredients

Method

Photos