Tomatoes are roasted with olive oil, garlic, oregano and spicy red chili until they’re bursting with flavor, and then crushed and taken to the next level thanks to the addition of roasted red bell pepper and succulent Yellowfin tuna fillets.
2 cups cherry tomatoes, halved
3 Tablespoons extra virgin olive oil
1 Tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon crushed red chili (or to taste)
½ teaspoon salt
1 roasted red bell pepper (jarred), chopped
2 (5-ounce) cans Genova Yellowfin Tuna in Olive Oil, drained
Preheat the oven to 450 degrees. Put the tomatoes, olive oil, garlic, oregano, chili and salt in an ovenproof skillet and stir to combine. Bake 15 - 20 minutes, until the tomatoes are bursting with juice.
Meanwhile, cook the pasta in a pot of salted boiling water according to package directions. Drain and transfer to a serving bowl.
Use a potato masher or the back of a spoon to lightly crush the tomatoes and make a coarse sauce. Stir the roasted red pepper and Genova Yellowfin Tuna fillets into the sauce.
Pour the sauce over the pasta and toss together. Sprinkle with the parsley and serve.