Penne Con Sugo Di Tunno E' Pepercini(Penne With Tuna And Roasted Peppers)

• 2 large sweet red or yellow bell peppers
• 6 Tbsp. olive oil
• 1 Tbsp. garlic, chopped
• 3 Tbsp. parsley, chopped
• 2 Tbsp. capers
• 1 (6 oz.) Italian tuna in olive oil
• 1 lb. penne
• 2 Tbsp. flavored bread crumbs
• salt and pepper to taste

1. Turn oven on 500u0b0; roast peppers until tender.
2. Cook, skin, remove seeds and cut in 1/2-inch strips.
3. Put 3 tablespoons oil and garlic into saucepan over medium heat.
4. Cook garlic until light gold.
5. Add pepper strips, raise heat and stir frequently for 2 to 3 minutes; allow peppers to absorb flavor.
6. Add parsley and capers; stir 2 to 3 times.
7. Turn off heat.
8. Add salt, pepper and tuna.
9. Break up tuna with a wooden spoon; mix thoroughly.
10. Cook penne al dente.
11. Drain and immediately.
12. Transfer to serving bowl. Add sauce.
13. Toss well, adding remaining 3 tablespoons oil.
14. Top with bread crumbs.
15. Serve at once.

sweet red, olive oil, garlic, parsley, capers, italian tuna, penne, bread crumbs, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=474006 (may not work)