Tuna and sweet pepper pasta

Category
Pasta

Time
20 minutes

Difficulty
Easy

Cost
Very cheap

Ingredients

Serves two:
200g egg tagliatelle
160g tuna oil
100ml single cream
1 onion
1 'corno' red pepper
1 carrot
1 babyonion
1 tsp. Herbes de Provence
black pepper

Chop the onion and carrot finely. Fry in a pan with olive oil for 5 minutes. Add the corno pepper cut into thin slices and cook until tender.
Bring a pot of salted water to a boil, add tagliatelle and cook until al dente.
Meanwhile add the tuna in the pan and stir until well mixed. Add the single cream and let thicken the cream for a couple of minutes.
Drain well the pasta and season with the tuna sauce, fresh baby onion cut into slices, Herbes de Provence and grinded black pepper.