Ingredients
250 g rigatoni
2 red bell peppers
200 g canned tuna
200 g cherry tomatoes
300 ml tomato puree
2 tablespoons tomato paste
1 onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon dried thyme
salt and black pepper
2 tablespoons olive oil
Instructions
Preheat the oven to 200°C. Cut the peppers in half, remove the seeds and place on the baking sheet with the peel up. Place in the oven and bake for 35 minutes.
Cook the pasta in boiling salted water until tender. Drain, leaving 1/2 cup of water from the pasta.
Heat the oil in a pan, add the onion and garlic and sauté for 10 minutes until soft. Pour tomato puree and simmer for another 10 minutes. Add water from the pasta, tomato paste and cherry tomatoes. Sprinkle with thyme and season with salt and pepper, simmer for another 10 minutes.
Take the bell peppers from the oven, remove the peel and cut into pieces. Add to the sauce and stir with tuna and pasta. Enjoy!
i just picked up some cherry tomatoes today, and i know they’d be put to good use in this! and i forget about canned tuna most of the time (not sure why though, since it’s so easy to use and cheap, too), but this sounds like a good way to use that too (:
thanks Heather! Hope you love it 😉
Such a vibrant dish packed that is also well-balanced. Love the picture as well!
thanks Maria! so happy you’re liking it 🙂