Pasta With Tuna, Artichokes And Peppers

• 500 g uncooked penne pasta (or other medium pasta shape, I use wholemeal spirals)
• 200 g bottled roasted sweet red peppers, drained and chopped
• 400 g bottled artichoke hearts, drained and chopped
• 200 g tuna in water, drained
• 1/2 cup chopped fresh Italian parsley (Flat leaf)
• 1/4 cup olive oil (I use less ... use good quality oil) or 1/4 cup vegetable oil (I use less ... use good quality oil)
• 2 tablespoons good balsamic vinegar
• 1 1/2 tablespoons chopped fresh rosemary or 1 1/2 teaspoons dried rosemary
• 2 garlic cloves, minced
• salt and pepper, to taste

1. Cook pasta according to package directions.
2. While pasta is cooking, combine red peppers and remaining ingredients in a medium bowl; stir well.
3. When pasta is done, drain well and transfer to a large serving bowl. Add pepper-tuna mixture and toss.
4. Add salt and pepper to taste. Serve immediately.

sweet red peppers, tuna, fresh italian parsley, olive oil, balsamic vinegar, rosemary, garlic, salt

Taken from www.food.com/recipe/pasta-with-tuna-artichokes-and-peppers-214043 (may not work)