Tuna & Bell Pepper Pasta

Prepare all ingredients by chopping the onion and garlic and slicing the bell peppers into thin strips before you start cooking.

Bring a pot of salted water to a boil, add the dry pasta, and cook until al dente according to package directions.

While the pasta cooks, heat olive oil in a pan over medium heat, then add chopped onion and cook until softened.

Add chopped garlic to the pan and cook for about 30 seconds until fragrant, stirring constantly to avoid burning.

Stir in the sliced red and yellow bell peppers and cook until tender but still slightly crisp.

Add the drained canned tuna to the pan, breaking it up gently, then season with salt, black pepper, and dried oregano if using.

Scoop out some pasta cooking water and set aside, then drain the pasta when al dente.

Add the drained pasta to the pan with the tuna and peppers, pour in a little reserved pasta water, and toss over medium heat until well combined and glossy.

Finish with lemon juice if using, adjust seasoning with more salt and pepper to taste, and serve immediately.