Elbows With Tuna, Red Pepper and Cream Sauce

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

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; saute the onion until tender but not browned, about 5 minutes.
4. Add the garlic and saute 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.
7. Stir in the tuna.
8. Toss with hot pasta before serving.
9. Serve with grated cheese.

elbow macaroni, red peppers, olive oil, onion, garlic, heavy cream, cantuna, brine cured black olives, fresh parsley

Taken from www.food.com/recipe/elbows-with-tuna-red-pepper-and-cream-sauce-444994 (may not work)