Calamarata with roasted pepper sauce, caramelized onions and red tuna tartare

Cut the tuna into cubes and marinate it in a bowl with oil, pepper and two drops of lemon.

Wash and hollow out the peppers, brush them with oil and put them in the oven for 30 minutes or in an air fryer for 20 minutes at 200 degrees until they are roasted. Turn them halfway through cooking.

Let them cool and peel them well. Cut some into strips and set aside.

Put the remaining peppers in a blender with the pecorino, about a dozen basil leaves, season with salt and pepper and add oil in a thin stream.

Continue blending until you get a thick cream, which you will then adjust with cooking water.

Finely chop the onions, sauté them in a pan with a knob of butter. Add the sugar, moisten with white wine and let them break down and caramelize.

Finally add a drop of good balsamic vinegar and mix well.

Drain the pasta, put it in the pan, pour the pesto and toss cheerfully.

Turn off the heat, add the marinated tuna, the pepper fillets and plate.

Decorate with basil leaves.