Pasta with Tuna and Capers

Ingredients

• 0.5 red bell pepper
• 0.5 green bell pepper
• 0.5 yellow bell pepper
• 2 small onions
• 1 Garlic clove
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 250 g peeled canned tomatoes
• 250 g tuna (in water, drained)
• 350 g Rigatoni
• 1 tbsp capers

Instructions

1. 1.

   Clean and wash the bell peppers, then cut into small cubes about ½ cm. Peel and finely dice the onions. Peel the garlic and press it through a mortar or use a garlic press.

2. 2.

   Heat oil in a pan. Sauté the onions until translucent, add the peppers and garlic, and cook for a few minutes. Pour in the vinegar, bring to a boil, then roughly chop the tomatoes, add them, season with salt and pepper, add the capers, cover, and simmer for about 10 minutes.

3. 3.

   Break the tuna into small pieces and fold it into the sauce. Meanwhile, cook the rigatoni in plenty of boiling salted water until al dente. Drain, let excess water run off, then mix with the tuna‑pepper sauce and serve on plates.