Braden Family Cookbook
WITH FRESH TUNA AND ROASTED RED PEPPERS
4 - 6 servings
Roast the peppers over a gas
flame or under the broiler, turning often until the skins are charred all over.
Place the peppers in a bowl and cover tightly with plastic wrap and set
aside for 20 minutes. Halve the
peppers and remove the cores. Scrape
off the skins and seeds. Cut the
peppers into 1 ½ by 1/4 inch strips.
Bring 4 quarts of water to a
boil in a large pot. As the water
is coming to a boil, cook the onion in a large non-reactive skillet with the
olive oil over moderate heat until soft and golden, about 3 minutes.
Add a big TBSP. of salt to
the boiling water. Drop in the
spaghetti and stir until all strands are submerged. Bring back to a boil and cook the spaghetti until it is al
While the spaghetti cooks,
add the garlic to the pan with the onions and cook over moderately high heat fro
about a minute. Add the tuna and
cook, stirring often, until it just loses its raw color, 1 - 2 minutes (closer
to one minute is better. Add the
roasted peppers and stir for 30 seconds. Add
the wine an simmer for about a minute, then stir in the parsley and capers.
Season with salt and pepper and remove from the heat.
As soon as the spaghetti is
cooked, drain it well and add it to the tuna mixture. Stir well. Transfer
to a bowl or platter and serve right away.
all good pasta recipes, timing is everything.
Try to have the tuna mixture just cooked as the pasta has one more
minute to the al dente stage. Add
the pasta to the sauce so that it actually cooks for it’s last minute in
the sauce. If two dry, add a
little of the pasta cooking water.