Steps

1. Bring a pot of water to a boil for the pasta.
   🕒 02:03
2. Add 100g of penne to the boiling water and cook for approximately 10 minutes.
   🕒 02:28
3. Thinly slice the green, red, and yellow bell peppers (1/2 each), following their natural curves.
   🕒 02:36
4. Slice the 1/4 onion into slightly thick pieces.
   🕒 03:44
5. Heat olive oil as needed in a frying pan and lightly sauté the onion.
   🕒 04:01
6. Add the sliced bell peppers and sauté over high heat. [The Key Tip!] Sauté quickly over high heat or cook slowly over low heat to draw out the sweetness of the vegetables.
   🕒 04:16
7. Add a pinch of salt to season the vegetables.
   🕒 05:14
8. Add a little water or pasta water as needed to the frying pan while sautéing and steam-fry the vegetables. [The Key Tip!] Steaming them while sautéing makes the vegetables moist and tender, further enhancing their sweetness.
   🕒 05:27
9. Once the vegetables are sufficiently tender, add capers (to taste) and 200cc of heavy cream.
   🕒 07:29
10. Taste the sauce and adjust seasoning with a pinch of salt if necessary.
    🕒 07:48
11. Add the drained canned tuna (to taste) and mix well.
    🕒 07:57
12. Add the cooked and drained penne to the sauce and toss to coat thoroughly.
    🕒 08:26
13. Adjust the sauce consistency by adding more water or pasta water as needed, then turn off the heat.
    🕒 08:43
14. Stir in 2 tbsp of Parmesan cheese.
    🕒 08:53
15. Plate the pasta and garnish with daikon sprouts (to taste).
    🕒 09:05
16. Sprinkle with black pepper (to taste), if desired.
    🕒 09:23