Later On

I came across these peppers at Whole Foods. The sign said that they are a short-season Italian pepper with no spiciness. Italian, eh? I decided to try them in the tuna-pasta recipe I posted a couple of days ago.

After I poured the oregano olive oil off the tuna fillets into the sauté pan, I added a small chopped onion and two of these peppers, chopped. I also added just a little more olive oil along with salt and freshly ground pepper and a little crushed red pepper and then sautéed that until the onion was transparent. At that point I added the pint of tiny plum tomatoes and stirred to coat, then put them in the 400º F oven. The rest of the recipe I followed.

It was great and tasted quite different, though obviously of the same family of recipes.

Other variations occurred to me: shallots instead of onions, add pine nuts, try some lemon zest at the end, perhaps some chopped scallions.

One thing that makes this dish so great is the use of Italian parsley as the greens. Wonderful taste.