Tuna and Roasted Red Pepper Pasta

Tuna and Roasted Red Pepper Pasta, a quick and satisfying dish that’s perfect for pescatarians. This Italian-inspired recipe features tender seashell pasta tossed with savory tuna and sweet roasted red peppers, creating a delightful balance of taste and texture. With minimal cooking time, it’s ideal for busy weeknights or casual gatherings.

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Recipe Collection: Dinner

Serving Size: 8

Cooking Time: 20 minutes

Overview

This Tuna and Red Pepper Sauce is a simple yet flavorful dish perfect for spring and summer. With minimal cooking required, it's a quick and easy meal that combines the savory taste of tuna with the sweetness of roasted red peppers.

Diet Type

Pescatarian

Allergies

Fish

Cuisine

Italian

Ingredients

• 8 Ounces (oz) roasted red bell peppers, diced
• 1 5 Ounces (oz) can tuna, drained
• 0.25 Cups parsley, torn
• 0.25 Cups olive oil
• 2 Teaspoons (tsp) capers
• 2 Teaspoons (tsp) garlic, minced
• 0.5 Teaspoons (tsp) salt
• 0.5 Teaspoons (tsp) black pepper, ground
• 1 Pound (lb) seashell pasta

Steps

1. Cook the seashell pasta in a large pot of boiling salted water until al dente.
2. In a large serving bowl, combine the roasted red peppers, drained tuna, torn parsley, olive oil, capers, minced garlic, salt, and ground black pepper.
3. Drain the pasta and toss it immediately with the tuna mixture. Serve warm.