Penne with Tuna and Roasted Garlic and Red Pepper Sauce

Recipe created by Jenn's Food Journey

10-12 oz whole grain penne pasta

1 can albacore tuna
2 red peppers
5 cloves garlic (skin on)
2 Tablespoons plain yogurt
2 teaspoons olive oil
2 teaspoons lemon juice
2 teaspoons jalapeno hot sauce (optional)
2 Tablespoons chopped fresh basil
salt and pepper to taste

Preheat grill (400-425 degrees) or oven (425-450 degrees).  Place the garlic cloves in a square of foil, drizzle with some olive oil and season with salt and pepper.  Fold over the edges to enclose the garlic.  Place the foil packet and 1 red pepper on the grill.  Allow the garlic to roast on the top shelf for about 20-30 minutes or until it has softened.  Grill the pepper, turning occasionally, until charred and blackened.  If you are baking, roast the garlic for 40 minutes or until softened.  Turn the broiler on and char all sides of the pepper.  Place the pepper in a bowl covered with plastic wrap and allow to cool.  Once garlic and pepper are cool enough to handle.  Squeeze the garlic from it's skin into a food processor.  Peel back the blackened skin of the pepper, remove the stem and seeds, and place in the food processor.  Add the yogurt, olive oil, lemon juice, and hot sauce.  Pulse until smooth.

Meanwhile, remove the stem and seeds of the remaining red pepper and roughly chop.  Cook the pasta according to package directions; drain well.  Add the tuna and sauce to the pasta.  Toss to coat.  Season with salt and pepper.  Add the basil just before serving.  Enjoy!