Summer Pasta

Summer is actually over, but the last of our tomatoes are still ripening. This year we planted a couple of cherry and grape tomato varieties that gave us oodles of lovely red and yellow mini tomatoes. I grew tired of making the traditional salad, and one evening in desperation for a quick and easy dinner I made the prototype of the following recipe. Since then I've added the roast capsicum, which complicates it a little, but it's very tasty.

Summer Pasta salad
425g canned Tuna in Olive Oil
4 servings of Penne pasta or spaghetti
Cherry or grape tomatoes
5 mini capsicums (bell peppers) (red, orange, green, yellow)
Fresh basil leaves
Fresh chives
Fresh oregano
1 Spring onion
Italian (flat-leafed) parsley
Salt and pepper
Shaved parmesan cheese

Preheat the grill and place foil over the base. Cut mini capsicums in half, remove seeds, and place cut side down on foil. Grill capsicum until skin is black and blistered. Remove capsicums from grill and place in a heatproof plastic bag to cool. Once cooled, remove skin and slice capsicums thinly.
In a large pot of salted boiling water, cook the pasta for 4-5 minutes, or until al dente. Drain and return pasta to pot. Drain a teaspoon of oil from the canned tuna (but not all the oil), and add tuna and remaining oil into pot with pasta. Mix together.
Cut tomatoes in half, roughly chop herbs and combine with sliced capsicum. Over lowest heat setting, add herbs and tomatoes to pasta mix. Stir until combined and warm. Season to taste.

Garnish with shaved parmesan and sprig of flat-leafed parsley.



Yum. As the weather cools, I'm going to try this recipe with salmon and dill, instead of the oregano and basil. I'll let you know how it goes...