Pasta con Tonno recipes

Ingredients

• 12 ounces dry Pipe Rigate pasta (sea shells would be a close substitute)
• 6 tablespoons extra virgin olive oil, divided
• 1 cup onions, diced
• 1 cup green bell peppers, diced
• 2 tablespoons fresh garlic, chopped (about 5 or 6 cloves)
• 2 5-ounce cans tuna packed in olive oil, drained (Also called tonno in olive oil - found next to the canned tuna at the market. Look for gold cans)
• 2 cup fresh garden tomatoes, seeded, cored and diced (any plump, juicy variety)
• ¼ cup flat leaf Italian parsley, chopped
• 1 teaspoon sea salt
• ½ teaspoon coarsely cracked black pepper
• ¼ to ½ cup pasta water
• ¾ cup Romano cheese grated, plus more for serving.
• ½ cup fresh basil, chopped

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