Elbows With Tuna, Red Pepper and Cream Sauce

365 Ways to Cook Pasta

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  cups elbow macaroni
• 1 (7 ounce) jar  roasted red peppers, drained and rinsed
• 1⁄4 cup olive oil
• 1⁄3 cup  chopped onion
• 2  teaspoons  minced garlic
• 1⁄2 cup heavy cream
• 1 (6 1/2ounce) can  tuna in  oil, drained
• 1  tablespoon  brine cured black olives, pitted and chopped
• 1  tablespoon fresh parsley, chopped

Directions

1. Cook the pasta in plenty of boiling salted water until al dente.
2. Meanwhile, puree the red peppers in a food processor until smooth.
3. Heat the oil in a wide saucepan; sauté the onion until tender but not browned, about 5 minutes.
4. Add the garlic and sauté for 2 minutes.
5. Add the red pepper puree and the heavy cream; heat to a simmer over low heat.
6. Simmer until slightly thickened, about 5 minutes. Stir in the tuna.
7. Toss with hot pasta before serving.
8. Serve with grated cheese.