Pasta shapes with tomato and tuna sauce

Recipe from: 1/28/1999 12:00:00 AM
Ingredients 11
Servings 1


Serving Change
  • 1
    red pepper, cored and quartered
  • 350
    large pasta shapes, such as shells
  • 50
    anchovy fillets
  • 15
    olive oil
  • 400
    tuna chunks, drained
  • 400
    tomatoes in tomato purée, chopped
  • 50
    black olives, stoned and chopped
  • 25
    sun-dried tomatoes in olive oil, chopped
  • 5
    fresh basil leaves, chopped
  • salt and freshly ground black pepper
  • fresh basil leaves for serving


Place the red pepper skin-side up on a baking sheet and grill for 10-15 minutes until the skin is charred. Remove from the baking sheet and place the red pepper in a plastic bag. Cool, remove the skin and cut the pepper into strips. Meanwhile cook the pasta in rapidly boiling, salted water until just tender. Drain. Soak the anchovy fillets in a little milk to remove some of the salt, drain and chop. Heat the olive oil in a fairly large pan and add the remaining ingredients, along with the red pepper strips and the anchovies. Simmer slowly for about 5 minutes until very hot. Pour the hot sauce over the pasta, mix and serve immediately with the fresh basil leaves, bread and grated Parmesan cheese. Serves 4.

Read more on: fish/seafood


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.