Ingredients
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¼ cup extra-virgin Olive Oil
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1 medium Spanish Onion
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4 cloves Garlic
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2 teaspoons Chili Powder
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1 teaspoon smoked Paprika
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1 teaspoon dried Oregano
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1 red Bell Peppers
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1 yellow Bell Peppers
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1 orange Bell Peppers
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One 28-ounce can crushed Tomatoes
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Two 12-ounce cans chunk light or solid white Tuna
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6 large fresh Basil
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Kosher Salt
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1 pound Penne Pasta
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Chopped fresh flat-leaf Parsley
Directions
Steps
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1
Done
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Bring a large pot of salted water to a boil over high heat. |
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2
Done
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Meanwhile, start the SauceHeat 2 tablespoons of the olive oil in a large skillet over medium-high heat until hot but not smoking. Add the onion and garlic, lower the heat to medium, and cook, stirring, until the onion is soft, about 4 minutes. |
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3
Done
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Sprinkle the chile powder, paprika, and oregano over the onion and toss to incorporate. Add the bell peppers, raise the heat to high, and cook, stirring, until the peppers start to soften (you don’t want them sad, just relaxed), 2 to 3 minutes. Stir in the crushed tomatoes, tuna, and basil. |
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4
Done
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Adjust the heat so the sauce is simmering and season lightly with salt and pepper. Cover the skillet and cook just until the sauce is heated through and bubbly. The peppers should have a little tooth. Keep warm over very low heat. |
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5
Done
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Stir the penne into the boiling water and cook, stirring occasionally, until it is tender but with a little bit of bite, usually about 1 or 2 minutes less than the package directions call for. |
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6
Done
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Ladle out a cup or so of the pasta cooking water and set aside. Drain the pasta, return it to the pot, and stir in the sauce. If the sauce is a bit tight, add enough of the reserved pasta water to loosen it up. |
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7
Done
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Drizzle the remaining 2 tablespoons olive oil over the pasta, turn the pasta out onto a serving platter, and sprinkle chopped parsley, if using, over the top. |
