Penne with tuna and roasted peppers (Penne col sugo di tonno e peperoni) from Marcella's Italian Kitchen by Marcella Hazan

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Notes about this recipe

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    See recipe for variations.

  • ldemeter on December 29, 2016

    This is a great recipe, have made it over and over. Agree it needs to be liberally seasoned with salt--sauce should taste a bit over salted before mixing with pasta. Quality of tuna and olive oil are important. I have cheated and used jarred imported roasted red peppers without too much decrease in flavor--makes the recipe quite a bit quicker to make. Can taste better if fresh red peppers are out of season.

  • Bloominanglophile on October 23, 2013

    This recipe is quite nice. If you can roast the peppers ahead of time, it would make a quick weeknight dish. The only things I would change would be to cut the red pepper strips into thirds or a dice--I personally don't like vegetables (or protein) in pasta dishes to be bigger than the size of the pasta. Do season this pasta well. I also would add more than 2 Tbps. bread crumbs, as I love them in pasta dishes. I prefer to sauté the bread crumbs in olive oil rather than toasting them in the oven.

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