Chef Edi's ahi tuna pasta dish brings the countryside of San Genovese, Italy to your dinner table. Treat yourself, and maybe your family, to this delicious Italian dish.

Yellow and Orange Pepper Tuna Genovese with Rigatoni 

Cook pasta, in lightly salted water, according to package directions; drain, reserving pasta water.

In a large skillet, heat 2 tablespoons olive oil and butter over medium heat. Add red onions; season with salt and pepper. Cook until softened, about 5 minutes. Add chopped peppers; season with additional salt. Cook until softened, about 5 minutes.

Heat a medium nonstick skillet with remaining olive oil over medium-low heat. Add white onion and rosemary to skillet; season, to taste, with black pepper. Cook for 1 minute. Add wine. Cook for 5 minutes or until onions are translucent. Add tuna to skillet. Cook for 1 minute.  

Add tuna mixture to the onions and pepper mixture. Add rigatoni, slowly adding about ¼ to ½ cup reserved pasta water until desired consistency is reached. Stir and cook over medium heat for about 1 minute.

Pasta water contains starches that leach during the cooking process. Use this starchy water to add a thick, rich texture to your pasta.

To serve, divide pasta between 4 serving plates. Garnish with shaved aged provolone cheese and additional fresh rosemary, if desired.