Elbows With Tuna, Red Pepper and Cream Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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365 Ways to Cook Pasta Ingredients:
2 cups elbow macaroni |
1 (7 ounce) jar roasted red peppers, drained and rinsed |
1/4 cup olive oil |
1/3 cup chopped onion |
2 teaspoons minced garlic |
1/2 cup heavy cream |
1 (6 1/2 ounce) can tuna in oil, drained |
1 tablespoon brine cured black olives, pitted and chopped |
1 tablespoon fresh parsley, chopped |
Directions:
1. Cook the pasta in plenty of boiling salted water until al dente.
2. Meanwhile, puree the red peppers in a food processor until smooth.
3. Heat the oil in a wide saucepan; sauté the onion until tender but not browned, about 5 minutes.
4. Add the garlic and sauté for 2 minutes.
5. Add the red pepper puree and the heavy cream; heat to a simmer over low heat.
6. Simmer until slightly thickened, about 5 minutes. Stir in the tuna.
7. Toss with hot pasta before serving.
8. Serve with grated cheese.
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