Tuna, Broccoli and Red Peppers With Farfalle 8 ounces farfalle 1 bunch broccoli 4 red pepers, cut into 1 inch squares 2 7 1/2 ounces cans solid white tuna in oil, drained and broken into large chunks 1 cup italian olives or other cured green olives Dressing: 1/2 cup olive oil 3 teaspoons red wine vinegar 2 teaspoons capers, drained 1 teaspoon oregano, chopped 2 cloves garlic, minced 3/4 teaspoon salt 1/4 teaspoon ground pepper Cook pasta until al dente. Drain, rinse with cold water, drain again and transfer to a large shallow bowl. Toss with 2 tablespoons olive oil. Cut broccoli stems from florets. Peel and slice into 1/2 inch pieces. Divide florets into approximately 1 inch pieces. Cook stems in boiling salted water about 5 minutes. Cook florets in boiling salted water about 3 minutes. Drain broth, rinse with cold water and drain again. Gently pat dry with paper towels. Toss florets only with 1/4 cup dressing and chill; reserve. Add the broccoli stems, peppers, olives and tuna to the pasta and toss gently with the remaining dressing. Cover and chill at least 2 hours before serving. Make a border with the broccoli florets before bringing to the table. Serves 6.
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