Tuna, Carrot and Pepper Pasta

1 onion
3/4lb carrots, 4 to 5
12oz jar roasted red peppers
2T oil
salt
2 1/2t cumin
1/8t cayenne
3T raisins
6oz can tuna
12oz egg noodles
3T fresh parsley

Chop onion.  Peel carrots and chop.  Puree red peppers with their
liquid.   In large frying pan heat oil over medium heat.  Add
onion, carrots, 1t salt, cumin & cayenne.  Cover, reduce heat to
medium low and cook until tender, about 10 minutes.  Stir in pepper
puree and raisins.  Cook until heated through about 2 minutes. 
Drain tuna and stir into sauce.  Meanwhile cook noodles in boiling
salted water until done.  Serve with the sauce over noodles and
sprinkle with parsley.