Pasta with red pepper cream, caciotta and tuna

Here is the recipe for a delicious pasta with red pepper cream, caciotta cheese and tuna in the Italian way.

Ingredients

• 320 g of pasta (short pasta like penne or rigatoni works well)
• 2 large red bell peppers
• 200 g of fresh caciotta (or another soft and sweet cheese)
• 160 g of drained oil-packed tuna
• 1 clove of garlic
• Extra virgin olive oil as needed
• Salt and pepper as needed
• Fresh basil (optional for garnish)
• Grated lemon zest (optional for a touch of freshness)

Preparation

1. Wash the peppers, remove the stem, seeds and inner filaments and cut them into pieces.
2. In a large pan, sauté the chopped garlic with a drizzle of extra virgin olive oil, then add the peppers.
3. Sauté the peppers for a few minutes, then add a little water, cover and cook over medium-low heat until they are soft, about 15-20 minutes. Remove the garlic if desired.
4. In the meantime, cook the pasta in plenty of salted water according to the package instructions for al dente.
5. When the peppers are ready, blend them with an immersion blender or in a mixer until smooth.
6. Return the red pepper cream to the pan and add the caciotta cheese cut into small pieces, letting it melt over low heat. Season with salt and pepper to taste.
7. Drain the pasta and transfer it to the pan with the red pepper cream, mixing well to combine.
8. Add the drained and flaked tuna, stirring gently so as not to break it up too much.
9. Serve the hot pasta, garnishing with fresh basil and, if liked, a sprinkle of grated lemon zest for an added touch of freshness.

Curiosity

Caciotta is a typical Italian cheese with a soft consistency and a sweet, delicate flavor, perfect to melt and create a cream with the peppers. In this recipe, the tuna adds a note of sea flavor that pairs perfectly with the sweetness of the peppers and the creaminess of the caciotta, creating a very pleasant balance of flavors.