Century Tuna Roasted Pepper Pesto Pasta


3 to 4 large red capsicum, split and deseeded 

¼ cup olive oil

3 cloves garlic, peeled and crushed 

¼ cup chopped roasted walnuts

¼ cup grated Parmesan cheese

Pinch of salt, or to taste


¼ cup chopped onions

¼ cup sliced black olives

1/4 cup packed fresh basil leaves

½ lb spaghetti noodles

Sprinkle of freshly ground pepper


  • Char peppers directly on the burner of a gas stove or on a rack set over an electric burner, 4 to 6 minutes or until skins are roasted and blistered.  You may also broil in an oven for 15 to 20 minutes turning them every 5 minutes.  Cool peppers then peel off skins.
  • In a food processor, put roasted peppers, olive oil, garlic, walnuts, Parmesan cheese and salt.  Blend until smooth and creamy.  Without a food processor, you may use a mortar and pestle to make this paste.  
  • Cook spaghetti following package instructions.  While pasta is cooking, start cooking the sauce.
  • Heat Century Tuna Chunks with its oil in a large skillet.  Add onions, olives and basil.  Sauté until aromatic.  Add pesto and simmer until heated through.  When pasta is done, add the noodles to the sauce with a little pasta water.  Stir to coat noodles well.  Season with freshly ground pepper.  Serve with more Parmesan cheese on top, if liked.

Serves 3 to 4.

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