On the 4th of July weekend, we celebrate the original Brexit. The only difference being that the Brits that voted to leave 200 years ago had already left for America. So many parallels. Taxes and tyranny. Puritans and heretics. Clueless kings and queens. Rebellions and tea parties. Leaders with bad hair.
And so, we hold these truths to be self-evident. That not all pasta is created equal. And that all men are endowed with the inalienable right to eat good pasta, which is the artisanal variety that comes from Italy. This week, I used Verrigni spaghettone from Abruzzo. An Italian chef gave it to me, but any artisan pasta will do in such trying times.
Good pasta and a glass of wine will indeed set you free.
Check out our wine pairings to complement this dish.Print
Sunday Pasta: Spaghetti con Tonno e Peperoni (Tuna and Red Peppers)
- Total Time: 30 minutes
- Yield: 4-6 1x
- 1 pound spaghetti
- 1 clove garlic, finely chopped
- 1/4 cup olive oil
- 2 red peppers
- 2 5-ounce cans Italian tuna, packed in olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 flat leaf parsley, chopped
- Bring a large pot of salted water to a boil.
- Rinse the pepper under cold water. Cut in half, remove the seeds and inner white, and then cut into bite-sized strips or cubes.
- In a large skillet over medium heat, saute the garlic in the olive oil until golden. Add the peppers, and cook for about 10 minutes until lightly golden.
- Drain the tuna, and add to the skillet. Add salt and pepper to taste.
- Add the pasta to the boiling water. Cook until al dente and drain, retaining some of the cooking water. Add the pasta to the skillet and mix well, adding some of the cooking water if it seems dry. Sprinkle with parsley.
- Serve immediately.