- 200 g short pasta
- 1 red bell pepper
- 1/2 clove of garlic
- 100 gr spreadable cheese
- 2 basil leaves
- salt to taste
- 2 teaspoons parmesan cheese
- 80 gr tuna in oil
- Olive oil to taste
Wash and dry the peppers, coat with European olive oil. Place in an air fryer and bake at 200 degrees for thirty minutes. Turn them occasionally to get them evenly cooked.
Once cooked, seal them in a food bag, a trick grandmothers used to quickly skin the peppers. Peel the peppers, remove the seeds and transfer them to a blender along with the spreadable cheese, salt, Parmesan, tuna, garlic and basil leaves. Blend very well and set aside. Cook the pasta in plenty of boiling salted water, drain when al dente and toss with the bell pepper cream.
https://blog.cookaround.com/veronic/pasta-cremosa-con-peperoni-e-tonno/
