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Conchiglione with tuna and green peppers

Conchiglione with tuna and green peppers

  • 400 grams of Conchiglione or other pasta

  • 2 cans. tuna

  • 2 cans. peeled tomatoes

  • 1 can. concentrated tomato paste

  • 1 green pepper

  • 2 shallots

  • 2 cloves garlic

  • 1 tsp dried chilli flakes

  • 1 teaspoon basil

  • olive oil

  • salt and pepper

Cook the pasta al dente in plenty of water. Saute finely chopped shallot onion and garlic in olive oil. Add the concentrated tomato puree and dried chili flakes and let it fry for a moment. Add the two cans peeled tomatoes and the dried basil. Simmer for 15 minutes. Add chopped green pepper and simmer for 5 minutes. Add the tuna and simmer for a further 5 minutes. Pour the finished cooked pasta into the finished tuna and tomato mixture and serve in warm plates, eventually garnish with a little greens or grated Parmesan.

 

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