Clean the peppers, removing the filaments, and cut into cubes. In a skillet, sauté the crushed clove of garlic in a little oil. When the garlic is golden, add the diced bell pepper. Pan fry for a few minutes, then add a little water (or vegetable broth) and cook over a medium flame. When the pepper is cooked, add the tuna, drained well, and stir. After a couple of minutes, remove the garlic and add the cheese, stirring gently. Remove from heat, season with salt and pepper and keep warm. Cook the pasta “al dente” and stir in the sauce. Serve hot.
Recipes with pasta Fabianelli on the blog La Tavola Allegra