Tuna and Roasted Pepper Pasta

Instructions

1. 1

   Use purchased, already-roasted jarred peppers; drain and chop them, then drain the tuna. All timings below use a 1000-watt microwave. In a 700–900-watt microwave, lengthen the heating intervals as needed and follow the tenderness and thermometer checks.

2. 2

   Put the dry penne and 300 ml water in a wide 1.2-litre microwave-safe bowl. Cover with a vented microwave-safe lid. Microwave at 100% power for 3 minutes, then carefully uncover and stir.

3. 3

   Cover again and microwave at 70% power for 3 minutes. Stir, then repeat for another 3 minutes. Continue at 70% power in 1-minute intervals, stirring each time, until the pasta is tender, usually 9–11 minutes total. Rotate the bowl halfway through if it does not turn automatically.

4. 4

   Carefully spoon off excess cooking water, leaving about 2 tablespoons in the bowl. Stir in the tuna, chopped roasted pepper, cream cheese, oregano and black pepper until evenly combined.

5. 5

   Cover with the vented lid and microwave at 100% power for 1 minute. Stir thoroughly, rotate the bowl and microwave for another 1 minute. Leave covered for 3 minutes, then check several spots with a food thermometer: the pasta mixture must reach 165°F/74°C throughout. If needed, heat in further 30-second intervals, stirring between intervals, then stand covered for 3 minutes and check again before eating.

6. 6

   Keep cream cheese and opened tuna and peppers refrigerated at 40°F/4°C or below. Refrigerate any leftovers within 2 hours.