Chop the onion and carrot finely. Fry in a pan with olive oil for 5 minutes. Add the corno pepper cut into thin slices and cook until tender.
Bring a pot of salted water to a boil, add tagliatelle and cook until al dente.
Meanwhile add the tuna in the pan and stir until well mixed. Add the single cream and let thicken the cream for a couple of minutes.
Drain well the pasta and season with the tuna sauce, fresh baby onion cut into slices, Herbes de Provence and grinded black pepper.
Tuna and Sweet Pepper Pasta
Serves two:
200g egg tagliatelle
160g tuna oil
100ml single cream
1 onion
1 'corno' red pepper
1 carrot
1 babyonion
1 tsp. Herbes de Provence
black pepper