Rigatoni Al Tonno
Elevate your weeknight dinners with the vibrant and flavorful Rigatoni al Tonno, a quick and easy Italian pasta dish that combines aromatic ingredients with bold, savory flavors. This recipe features tender rigatoni coated in a luscious sauce made from sweet cherry tomatoes, briny capers, and rich olives, all brought to life with the addition of flaky tuna preserved in olive oil. A hint of spice from dried chili flakes and the aromatic warmth of sautéed garlic take this dish to the next level, while a sprinkle of fresh parsley adds a bright, herby finish. Ready in just 30 minutes, this Mediterranean-inspired recipe is perfect for a comforting yet sophisticated meal, making it an ideal choice for busy evenings or casual entertaining. Serve it hot and enjoy a delicious taste of Italy with each hearty bite!
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Ingredients
- 400 g Rigatoni pasta
- 200 g Canned tuna in olive oil
- 250 g Cherry tomatoes
- 3 tbsp Extra virgin olive oil
- 2 pieces Garlic cloves
- 2 tbsp Capers
- 50 g Olives (black or green)
- 1 tsp Dried red chili flakes
- 1 tsp Salt
- 2 tbsp Fresh parsley
Directions
Step 1
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set it aside.
Step 2
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Step 3
Peel and thinly slice the garlic cloves. Add them to the skillet and sauté until fragrant and lightly golden, about 1-2 minutes.
Step 4
Halve the cherry tomatoes and add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to break down and form a sauce.
Step 5
Drain the canned tuna and add it to the skillet, breaking it into chunks with a spoon.
Step 6
Stir in the capers, sliced olives, and red chili flakes. Simmer the sauce for 3-4 minutes to combine the flavors. Add a splash of reserved pasta water if the sauce seems too thick.
Step 7
Taste the sauce and adjust the seasoning with salt as needed.
Step 8
Add the drained rigatoni to the skillet and toss it gently to coat it evenly in the sauce. If needed, add more pasta water to loosen the sauce.
Step 9
Chop the parsley and sprinkle it over the pasta just before serving. Serve hot and enjoy!
Nutrition Facts
| Serving size | (982.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1519.0 |
| Total Fat 77.2g | 0% |
| Saturated Fat 11.9g | 0% |
| Cholesterol 100mg | 0% |
| Sodium 3788.4mg | 0% |
| Total Carbohydrate 140.4g | 0% |
| Dietary Fiber 13.3g | 0% |
| Total Sugars 11.3g | |
| Protein 70.8g | 0% |
| Vitamin D 400IU | 0% |
| Calcium 140.1mg | 0% |
| Iron 10.5mg | 0% |
| Potassium 1407.1mg | 0% |
Source of Calories