Instead of cleaning out the fridge to put dinner together, toss pasta with quality tuna; its richness and flavor will carry the salad, which is embellished with simple flavorings. Serve with a torn baguette.
1 large red bell pepper
4 quarts water
2 1/4 teaspoons salt, divided
6 ounces uncooked penne pasta
2 cups coarsely chopped arugula
1/4 cup thinly sliced shallots
2 tablespoons red wine vinegar
1 tablespoon capers, drained
1 tablespoon extra-virgin olive oil
1 (7.8-ounce) jar premium tuna packed in oil (such as Ortiz), drained and flaked
How to Make It
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop.
Bring 4 quarts water and 2 teaspoons salt to a boil in a large saucepan. Cook pasta according to package directions, omitting additional salt and fat. Drain and rinse with cold water; drain well.
Combine bell pepper, pasta, remaining 1/4 teaspoon salt, arugula, and remaining ingredients in a large bowl; toss well.