Pasta Peperonata (Italian Peppers and Tuna with Olives)

Cherry tomatoes and a colourful combination of bell, sweet and banana peppers are teamed with four pantry powerhouses to make a flavourful sauce for spaghetti: jarred tuna, golden raisins, Kalamata olives and Parmesan cheese.

¼ cup extra-virgin olive oil
1 large onion, halved and thinly sliced
1½ lbs mild peppers, such as bell, sweet and banana, stemmed, seeded and sliced into ¼-inch pieces (4 cups)
sea salt
2 cloves garlic, minced (1 Tbsp.)
1 pt cherry tomatoes, halved
2 Tbsp. golden raisins, chopped
¾ cup Kalamata olives, pitted and halved
1 basil sprig + ⅓ cup fresh leaves, sliced if large
12 oz spaghetti
1 (6-7 oz) jar tuna in oil, drained and flaked
2½ oz Parmigiano-Reggiano, grated (1 cup)
1 finger pepper or other hot pepper, thinly sliced into rounds; or 1 dried hot pepper, such as cayenne, crushed

Heat a large straight-sided skillet or shallow pot over medium. Swirl in oil. Add onion, mild peppers and 1 tsp. sea salt. Cook, stirring occasionally, until vegetables have collapsed and are tender, 18-20 minutes. Add garlic, tomatoes, raisins, olives and basil sprig.

Cook, stirring occasionally, until tomatoes have collapsed and release their juices and sauce thickens to a stew-like consistency, 6-8 minutes. Remove and discard basil.

Meanwhile, cook spaghetti in a large pot of generously salted boiling water until al dente, about 2 minutes less than pkg instructions. Reserve 1 cup pasta water, then drain. Transfer spaghetti and ½ cup pasta water to skillet with sauce and continue cooking, tossing a few times, until sauce thickens slightly and clings evenly to pasta, 3-4 minutes.

Remove from heat. Add tuna, half of cheese and finger pepper, tossing until evenly combined. Add more pasta water, a little at a time, until sauce evenly coats pasta again. Stir in basil leaves and serve, topped with remaining cheese and a drizzle of oil.

Makes 4 servings.