Pasta Tuna and Peppers

Method

1. Chop the bell pepper very finely and cook in a pan with extra virgin olive oil over medium-low heat, seasoning with salt and pepper, until it releases its juices.
2. Add the chopped onion to the pan and cook until softened (if using garlic, add it now).
3. Remove the pepper mixture from the pan and blend it into a smooth cream using an immersion blender.
4. Without cleaning the pan, add a drizzle of oil, one teaspoon of capers (per serving), some pitted olives, and 2-3 anchovy fillets.
5. Cook over low heat until the anchovies melt, then add a splash of white wine and let it evaporate.
6. Return the pepper cream to the pan and let everything simmer for about 30 seconds.
7. Add the tuna cut into large chunks at the very end, just when the pasta is ready.
8. Cook the fusilli pasta until al dente, then transfer it directly into the pan with the sauce (reserve some pasta water).
9. Add a splash of pasta water and toss everything together vigorously.
10. Serve with a few leaves of lemon thyme or lemon zest on top.