Conchiglie Pasta with Romesco Sauce and Tuna | dinner idea | Taste Life

Ingredients

• Cook The Pasta
• 2 qt. Boiling water
• 1 tbsp. Coarse salt
• 2 cups Pasta shells, or any desired pasta, short preferably.
• Romesco
• 2 spring Basil
• 3 med Tomato
• 1/4 cup Sun-dried tomato & oil
• 1/2 Red bell pepper
• 1/4 Yellow bell pepper
• 1/2 stalk Celery diced
• 1/2 Shallots
• 3 Peeled garlic cloves
• 1 pinch Red chili flakes
• 2 tbsp. Vinegar, sherry or red
• 3/4 cup Extra virgin olive oil
• 1/4 tsp. Sea salt
• 1/4 tsp. Fresh ground black pepper
• For The Tuna
• 8 oz. Can tuna
• 8 Cherry tomatoes
• 2 spring Thyme
• 1/4 tsp. Pepper
• 1/4 cup Extra virgin olive oil
• Garnish
• 2 oz. Feta cheese
• 1/8 tsp. Fresh ground black pepper
• 1 pice Basil
• 1 spring Thyme
• 1 tsp. Extra virgin olive oil