Tuna Peperonata
Ingredients
Preparation
Begin by heating olive oil in a large sauté pan over medium heat. Next, add the shallot and cook it for 2 minutes to soften. Follow this by adding peppers to the pan, seasoning them with salt and pepper to taste. Continue to cook the peppers until they are soft, which should take about 10 minutes, remembering to stir occasionally. Then, add tomatoes and let them cook for an additional 3 minutes.
Meanwhile, boil Borgatti’s squid ink fettuccine for 5–7 minutes. Once the pasta is cooked, drain it and add it to the pan with the softened peppers.
To the pan, add tuna, olives, and a splash of lemon juice. Stir all the ingredients to combine them thoroughly, and season with additional salt and pepper if needed. After that, turn off the heat and mix in the fresh herbs.
To serve, dish the pasta and top it with grated Parmesan, a sprinkle of crushed red pepper, and extra chopped herbs for garnish. Enjoy your delicious, homemade meal.
This unique recipe pairs the strikingly rich squid ink fettuccine with the bright and zesty flavors of Peperonata — a delightful mix of sautéed bell peppers, juicy tomatoes, and robust seasonings. The addition of flaky tuna and briny olives complements the noodles with a perfect balance of savory and slightly salty notes, making each bite both satisfying and invigorating.
Ideal for a light lunch or a dinner al fresco, this dish not only tastes like summer but also brings a dash of Mediterranean flair to your table. Enjoy the melding of these delicious flavors and bring a taste of Italy into your home with Borgatti’s.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
