Pasta Peper­onata With Tuna and Olives

Martha Stewart Living - - The Workbook -

¼ cup ex­tra-vir­gin olive oil, plus more for driz­zling

1 large onion, halved and thinly sliced

1 ½ pounds mild pep­pers, such as bell, sweet, and ba­nana, stemmed, seeded, and sliced into

¼ - inch pieces (4 cups) Kosher salt

2 cloves gar­lic, minced

(1 ta­ble­spoon) 1 pint cherry toma­toes, halved

2 ta­ble­spoons golden raisins, chopped

¾ cup Kala­mata olives, pit­ted and halved

1 basil sprig, plus

1/3 cup fresh leaves, sliced if large

12 ounces spaghetti 1 jar (6 to 7 ounces) tuna in oil, drained and flaked

2 ½ ounces Parmi­giano-Reg­giano, grated (1 cup)

1 fin­ger pep­per or other hot pep­per, thinly sliced into rounds; or 1 dried hot pep­per, such as cayenne, crushed

1. Heat a large straight-sided skil­let or shal­low pot over medium. Swirl in oil. Add onion, mild pep­pers, and 1 tea­spoon salt. Cook, stir­ring oc­ca­sion­ally, un­til veg­eta­bles have col­lapsed and are ten­der, 18 to 20 min­utes. Add gar­lic, toma­toes, raisins, olives, and basil sprig. Cook, stir­ring oc­ca­sion­ally, un­til toma­toes have col­lapsed and re­lease their juices, and sauce thick­ens to a stew­like con­sis­tency, 6 to 8 min­utes. Re­move and dis­card basil.

2. Mean­while, cook spaghetti in a large pot of gen­er­ously salted boil­ing wa­ter un­til al dente, about 2 min­utes less than pack­age in­struc­tions. Re­serve 1 cup pasta wa­ter, then drain. Trans­fer spaghetti and ½ cup pasta wa­ter to skil­let with sauce and con­tinue cook­ing, toss­ing a few times, un­til sauce thick­ens slightly and clings evenly to pasta, 3 to 4 min­utes. Re­move from heat. Add tuna, half of cheese, and fin­ger pep­per, toss­ing un­til evenly com­bined. Add more pasta wa­ter, a lit­tle at a time, un­til sauce evenly coats pasta again. Stir in basil leaves and serve, topped with re­main­ing cheese and a driz­zle of oil.


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