Pasta tomato and roasted red pepper salad

Pasta with tomatoes and roasted red pepper.

This recipe was devised as a bit of a take on John West’s Mediterranean tuna salad.

I like the above salad but I needed larger quantities and I also wanted a bit more control. I tend to up the roasted red pepper content.

For the bottled pepper see if you can get Freshona from Lidl, alternatively Fragata from Waitrose. A can of chopped tomatoes, Waitrose chopped tomatoes with basil are good.

I generally use half a bottle of Fragata or a third of Freshona (this different sizes obviously) and half a can of chopped tomatoes. Keep the rest in the fridge in jam jars for the next session.

Cook to well done (not al dente) some pasta shapes. I have used broken taglia telle but now use farfalle. Conchiglie might be good as it holds sauce well. Just mix all together, season with salt and pepper and refrigerate. Mix it with flaked tinned tuna (in olive oil) on your plate (best to leave tuna until last minute). My friend Andy grates cheese on top as well.
You could put a squeezed clove of garlic in but I don’t. Other additions could be thinly sliced olives. Very finely diced onions are also an option but really the whole idea is for it to be simple and quick to prepare.

About Richard Stokes

Richard Stokes. Lives Lymington. Educated in Art Schools - Winchester, Birmingham and Portsmouth. Worked as art administrator: Ikon Gallery, Birmingham; Midland Group, Nottingham; West Midlands Arts, Birmingham; Gateshead Garden Festival; Arts Council; Minories Art Gallery, Colchester; West Midland Arts. Also involved with the former Limpets Restaurant. Keen sailor.
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