Rigatoni with cauliflower tuna and cherry tomatoes

Rigatoni with tuna, cauliflower and tomato are a healthy and nutritious first course, an excellent vegetarian recipe to end the winter season. The combination of tuna, cauliflower and tomato comes from the desire to eat cauliflower in a different way, generally I prepare pasta with cauliflower "in white" but with the addition of tomato it takes on a really delicious flavor. 

A quick and easy recipe, and of course also cheap.

Ingredients for 2 people

160 gr of rigatoni

300 gr of cauliflower

60 ml tomato puree

I can of tuna

2 tablespoons grated Parmesan cheese

salt and pepper

extra virgin olive oil

Preparation

To prepare rigatoni with tuna, cauliflower and tomato you just need the cooking time of the pasta, it is a really fast first course. Put a pot with plenty of salted water to boil. Wash the cauliflower florets well and cut them into smaller pieces so that they cook in a short time. In a pan heat the oil and add the cauliflower, salt and pepper and add water so that they cook and are biting. Add the tuna and the tomato puree, and stir crushing with a fork part of the cauliflower to make it creamy. Finally, add a handful of pitted black olives and grated Parmesan. Drain the pasta and pour it into the pan together with the tuna, cauliflower and tomato sauce, sauté for a few minutes, mixing everything well. A ground black pepper and rigatoni with tuna, 

 cauliflower and tomato are ready to serve.