PENNE WITH TUNA AND ROASTED PEPPERS     back.jpg (2643 bytes)

1 large yellow pepper 4 tablespoons olive oil
2 cloves garlic, chopped coarsely 2 tablespoons chopped parsley
1 tablespoon capers salt freshly ground black pepper
170-200 g tin of tuna in olive oil 225g penne

Pre-heat oven to highest setting, wash the pepper and place in the uppermost part of the oven. Turn from time to time until the skin is charred on all sides (about 30-45 minutes). Remove pepper from oven, place in a plastic bag, twist shut and leave to cool.

When pepper is cool, remove the skin, which should pull off easily. Cut open and remove seeds and core and cut into " strips.

Put the olive oil and the chopped garlic into a small saucepan, turning heat to medium. Cook the garlic for a minute or two, stirring from time to time, until it becomes coloured a light gold. Add the strips of yellow pepper, raise the heat, and cook, stirring frequently, for 2 to 3 minutes to let the pepper absorb flavour from the olive oil and garlic.

Add the chopped parsley and capers, stir 2 or 3 times, then turn off the heat. Add salt, a generous grinding of black pepper and the drained tuna. Break up the tuna into shreds with a wooden spoon or a fork and mix thoroughly.

Cook the pasta in abundant boiling salted water. When al dente drain and transfer immediately to a serving bowl and add the sauce. Toss well and add another tablespoon of olive oil. Serve at once.