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Pasta shapes with tomato and tuna sauce

Recipe from: 1/28/1999 12:00:00 AM
Ingredients 11
Servings 4


  • 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

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