Adapted from a recipe from Marcella's Italian Kitchen Cookbook. Quick and easy, especially if using canned roasted peppers which are not quite as good a freshly roasted, but are often less expensive and more convenient.
1) If using fresh peppers: roast in a 500ÂșC oven or over a grill until skin is blistered and charred on all sides. Place in a paper bag and fold down top to trap in steam. Let sit 10 minutes or until cool, then peel away charred skin. Remove stem and seeds.
2) Cut the flesh of roasted peppers into strips.
3) Set a pot of water to boil for the pasta.
4) Meanwhile, saute shallots in 3 tbsp olive oil over medium heat until softened. Add garlic and red pepper flakes if using and saute until fragrant. Add strips of roasted pepper and saute a few minutes to allow flavors to blend. Add parsley and capers, stir to combine, then remove from heat.
5) Crumble tuna over the top and season with lemon juice, salt and pepper to taste. Set aside.
6) Cook pasta in boiling salted water until al dente according to package instructions.
7) Drain pasta and toss pasta with sauce, bread crumbs and arugula. The heat of the pasta should wilt the arugula nicely. Serve as is, or with grated parmesan cheese as desired. Italians generally don't favor combining fish with cheese, but I have no such objections. Enjoy!
The lemon is critical to this dish. Don't skimp on the parsley-- its freshness is needed to brighten the flavor of the canned tuna. Additionally, the shallots add a sweetness that is necessary to balance the arugula.
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Serving Size: 1 Serving (344g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 648 | ||
Calories from Fat: 236 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.3g | 35 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 15.3g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 103mg | 32 % | |
Sodium 424.2mg | 15 % | |
Potassium 605.7mg | 16 % | |
Total Carbohydrate 77.3g | 23 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 73.3g | ||
Protein 26.9g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 648
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