Tuesday, March 15, 2011

Tuna and Roasted Bell Pepper Spaghetti

I cook pasta at least twice a month, mainly due to the following reasons:
             1.  It is super easy to make.
             2.  It is very filling and satisfying.
             3.  And most importantly the "little girl" loves to eat pasta.

A few years back I remember making this dish every week for a month.  But since then I have not cooked it until today. 

You will need the following:
1 red bell pepper
1 can of tuna
spaghetti noodles
minced garlic
chopped parsley
parmesan cheese

1.  Roast bell pepper over flame until all sides are black.  Then place roasted bell pepper in a bowl with water.  The blackened skin will be easy  to wash off.  When all the skin is gone, remove the seeds and dice the pepper.
2.  In a pan saute garlic in olive oil, when the garlic is fragrant add the diced bell pepper, afterwards add the tuna.
3.  When the tuna is cooked add the cooked spaghetti noodles, stir to coat noodles with the sauce.  Then add the parsley, afterwards transfer to a serving plate and top with parmesan cheese.

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