Servings: 2 large servings
Ingredients
- 100 g penne (or keto penne for a low-carb version)
- 3 red bell peppers
- 110 g tuna drained (1 small 160 g can)
- 30 g arugula (2 small handfuls)
- 25 g pecorino (2 half-handfuls)
- 40 g pumpkin seeds (2 small handfuls)
- 6 anchovies
- 6 capers a few more if they are small
- 1 clove garlic
- 1 tablespoon mayonnaise or thick yogurt
- 1 teaspoon paprika
- 1 teaspoon oregano (dried)
- 1 lemon for the juice
- 1 tablespoon extra virgin olive oil for the dressing
- Extra virgin olive oil to taste, for finishing
Other Low-Carb Pasta
- Other low-carb penne of your choice
Procédé
Peppers
- Preheat the oven to 200 degrees Celsius at least an hour ahead.
- Wash the peppers and place them on the oven rack. Place some aluminum foil or parchment paper on the bottom of the oven (or on a baking sheet below the rack). Roast the peppers for 45 minutes. Turn them halfway through cooking.3 red bell peppers
- Let the peppers cool for at least roughly 10 minutes. Then remove the skins and seeds.
Pasta
- Cook the pasta in plenty of water for the time indicated on the package (9 minutes for keto penne). Then rinse under cold running water. Let drain and pat dry if needed.100 g penne, Other low-carb penne
Dressing
- Cut the anchovies and garlic into small pieces. Do the same with 1 pepper. Pound everything together in a mortar.6 anchovies, 1 clove garlic
- Transfer to a large salad bowl along with the oregano, paprika, mayonnaise, olive oil and lemon juice. You can also use an immersion blender if it works; there may be too little dressing for it to blend properly.1 tablespoon mayonnaise, 1 teaspoon paprika, 1 teaspoon oregano, 1 tablespoon extra virgin olive oil, 1 lemon
Finishing
- Toss the pasta with the dressing. Mix in the arugula as well.30 g arugula
- Drain the tuna. Tear the remaining 2 peppers into strips. Cut the olives into pieces. Mix into the pasta.110 g tuna
- Grate or shave the cheese (if using).25 g pecorino
- Divide among plates and top with the cheese, capers and pumpkin seeds.6 capers, 40 g pumpkin seeds, Extra virgin olive oil
Notes
The yield of 2 servings is based on a hearty meal. If you serve the salad as a side dish or as part of a barbecue buffet, you will have enough for 4 to 8 people.
Equipment: saucepan, sieve or colander (and paper towels if needed), small PFAS-free frying pan, grater (box grater), (small) food processor or immersion blender.
Did you make this recipe?Tag @marcwiner on Instagram!