Braden Family Cookbook

Chuck Braden

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 4 - 6 servings

 2 red bell peppers
1 small yellow onion, peeled, halved, then thinly sliced
1/3 cup extra-virgin olive oil
1 pound dry spaghetti
1 TSP. minced garlic
pound fresh tuna, cut into inch chunks
freshly ground black pepper
1/4 cup dry white wine
1 TBSP. finely chopped flat leaf parsley
2 TBSP. drained capers

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 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 dente.

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.


[1]Like 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 its last minute in the sauce.  If two dry, add a little of the pasta cooking water.