BOW TIE TUNA PASTA

BOW TIE TUNA PASTA
Serves 6.

1 7-ounce jar roasted red peppers
3 garlic cloves
1 red onion
1/4 cup pine nuts
1/2 cup olive oil
1/2 teaspoon red pepper flakes
1 teaspoon marjoram
1/2 teaspoon salt
1 16-ounce can water-packed tuna, drained
2 tablespoons fresh lemon juice
1/4 cup drained capers
1/4 cup chopped fresh parsley
1 pound bow tie pasta
freshly-ground Parmesan cheese

Drain the red peppers, and cut them into 1/2" dice. Mince the garlic. Peel and cut the red onion into 1/2" dice. In a medium-size frying pan over medium heat, brown the pine nuts, shaking the pan constantly. Be careful since the nuts will burn quickly once they start to brown. Immediately remove them from the pan once they are brown. Place in a plastic container and refrigerate.

Add the oil, garlic, and onion to the pan and cook for 5 minutes or until the onions are soft. Add the roasted red peppers, red pepper flakes, and marjoram, and cook for another 3 to 4 minutes. Sprinkle with the salt and stir. In a large, plastic bowl, break up the tuna into chunks. Add the lemon juice, capers, and parsley.  Toss well. Bring a large pot of salted water to a boil and cook the pasta until tender. Drain and add to the tuna mixture.

Toss in the red pepper mixture. Sprinkle with the pine nuts. Transfer to a large plastic container. When ready to serve, place Parmesan cheese on the side.