Ingredients:
250 g wide pasta (or your choice of pasta)
1 small butternut squash
1 red bell pepper
1 carrot
10-15 green or black olives (to taste)
1 can of tuna (or fresh tuna if you prefer)
2 tbsp extra virgin olive oil
Salt and pepper to taste
A pinch of oregano or thyme (optional)
Freshly grated Parmesan (optional)
Instructions:
Prepare the ingredients:
Peel the butternut squash, remove the seeds, and cut it into small cubes.
Wash the red bell pepper, remove the seeds, and slice it into strips or dice it.
Peel the carrot and slice it into thin rounds.
Slice the olives into halves or smaller pieces.
Drain the tuna (if using canned).
Roasting the vegetables:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.Add the butternut squash cubes and sauté for about 7-10 minutes until they become tender and lightly caramelized.
Then add the sliced red pepper, carrot, and olives, and sauté for another 5 minutes until the vegetables soften and get a little charred.
Season with salt, pepper, and optionally, oregano or thyme.
Cooking the pasta:
Bring a large pot of salted water to a boil and cook the wide pasta according to the package instructions. Once cooked, drain the pasta, but save a little of the cooking water.
Combine the ingredients:
Once the pasta is cooked, add it to the skillet with the vegetables.
Add a little pasta cooking water to create a light sauce that will bring everything together.
Finally, add the tuna and gently stir it into the pasta and vegetable mixture. Let everything cook together for 2-3 minutes to combine.
Serving:
Serve the pasta on plates, optionally topping with freshly grated Parmesan and a bit more black pepper for extra flavor.
