Pasta with Tuna and Red Pesto - Pasta med tonfisk och röd pesto

PASTA WITH TUNA AND RED PESTO
Pasta med tonfisk och röd pesto

Canned tuna and homemade red pesto gives that special golden glow to the everyday pasta.

Serves 4

14 oz linguine pasta, tagliatelle or spaghetti
3½ oz black olives
2 cans tuna in water
9 oz cocktail tomatoes
1 3/4 oz grated pecorino cheese
fresh basil or parsley

Pesto:
2 to 3 red bell peppers
1 garlic clove
1 red chili fruit
4 sundried tomatoes
approx 0.4 cup olive oil


Pesto:
Split the bell peppers and remove all seeds. Put them on an oven plate, cut side down, and brush the other side with olive oil. Roast them in the oven at 480F for about 20 minutes until the skin is black. Allow to cool a Little, then rub the skin off. Chop garlic, chili and sundried tomatoes and mix with bell peppers and olive oil to a smooth pesto.

Boil the pasta.

Heat up a frying pan and warm up the pesto for a minute or so. Stir the pasta down into the pan and blend well. Add black olives, drained tuna, split tomatoes and grated cheese. Flavor with salt and pepper and place it all in a serving dish. Decorate with some fresh green herbs.

Enjoy!

Bella