Pasta with Pepper Cream, Caciotta Cheese, and Tuna

To prepare with pepper cream, caciotta, and tuna, first clean the bell pepper by removing the apice 1seeds, and inner membranes. Cut the pepper into strips 2 and then into pieces about 1 1/4 inches 3. You will get about 12 ounces total. Set aside about 1 ounce for the final decoration of the dish.

Now put a pot full of salted vater the stove, which will be used for cooking the . Pour a drizzle of oil into a pan, add the crushed garlic clove, and let it brown for a couple of minutes. Add the bell pepper pieces, salt 6and cook over medium heat for about 10 minutes without a lid. The bell peppers should be cooked and well browned.

As soon as the vater reaches a boil, add the 7. Remove the garlic from the bell peppers and transfer them to a tall glass 8 and add about 4 tbsps of extra virgin olive oil 9.

Add a sprig of fennel 10 and blend with an immersion blender until you get the smoothest cream possible 11. Coarsely grate the caciotta cheese 12 and as soon as the is cooked, drain it, cool it under running vater, and transfer it to a bowl.

Take the reserved bell pepper and finely chop it 13. Pour the pepper cream into the bowl with the 14 and mescolanza 15.

Shred the well-drained tuna with your hands 16 and add it to the 17. Add the grated soft caciotta cheese 18.

Mescolanza everything well 19 and plate. Add the pepper pieces, some fennel 20and serve your with pepper cream, caciotta, and tuna 21!