Pasta with Pepper Cream, Caciotta Cheese, and Tuna

To prepare pasta with pepper cream, caciotta, and tuna, first clean the bell pepper by removing the top 1, seeds, and inner membranes. Cut the pepper into strips 2 and then into pieces about 1 1/4 inches 3. You will get about 12 ounces total. Set aside about 1 ounce for the final decoration of the dish. 

Now put a pot full of salted water on the stove, which will be used for cooking the pasta. Pour a drizzle of oil into a pan, add the crushed garlic clove, and let it brown for a couple of minutes. Add the bell pepper pieces, salt 6, and cook over medium heat for about 10 minutes without a lid. The bell peppers should be cooked and well browned.

As soon as the water reaches a boil, add the pasta 7. Remove the garlic from the bell peppers and transfer them to a tall glass 8 and add about 4 tbsps of extra virgin olive oil 9.

Add a sprig of fennel 10 and blend with an immersion blender until you get the smoothest cream possible 11. Coarsely grate the caciotta cheese 12 and as soon as the pasta is cooked, drain it, cool it under running water, and transfer it to a bowl. 

Take the reserved bell pepper and finely chop it 13. Pour the pepper cream into the bowl with the pasta 14 and mix 15.

Shred the well-drained tuna with your hands 16 and add it to the pasta 17. Add the grated soft caciotta cheese 18.

Mix everything well 19 and plate. Add the pepper pieces, some fennel 20, and serve your pasta with pepper cream, caciotta, and tuna 21!