Farfalle with Tuna and Peppers

For the farfalle with tuna, bring the water to a boil and stir in the diced vegetables. Add the pasta to the water and cook until al dente.

Transfer the remaining bouillon water to another container – don’t pour it away! Add the half cube of beef broth to the broth water and stir it in.

Make a roux with flour and water and thicken the sauce. Season with chili, pepper, seasoning salt and garlic.

Finely chop the onion and fry in oil. Add the chopped bell pepper and fry briefly. Add the tuna and fry briefly.

Add cheese and stir a few times until cheese is melted.

Depending on how spicy you want the sauce, season with salt and pepper.

Arrange farfalle with tuna and serve garnished with fresh basil leaves, if desired.

Preparation Tip:

Farfalle with tuna taste especially delicious if you add a few black olives to the sauce.

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