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Tuna and Red Pepper Sauce
8 ounces roasted red bell peppers, diced
1 (5 ounce) can tuna, drained
1/4 cup chopped parsley
1/4 cup olive oil
2 teaspoons capers
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound seashell pasta
Cook pasta in a large pot of boiling salted water until al dente.
In large serving bowl, combine roasted red peppers, tuna, parsley, olive oil, capers, garlic, and salt and pepper.
Drain pasta. Toss immediately with tuna mixture.
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