Rigatoni with tuna
Rigatoni with fresh tuna, a simple recipe if you love fish, pasta with fresh tuna flavored with capers and olives a tasty dish that will surprise your friends at dinner. This Italian recipe is very quick to prepare, but tasty and healthy. It’s budget-friendly and comes together in about 35 minutes making it a staple for busy weeknights!
The rigatoni with tuna are a very simple and delicious first course, it is made with canned tuna so you do not even have to clean and cook it, it is ideal if you are in a hurry and want a first course not very demanding but with a guaranteed result. Children also like it very much and is a classic that never dies and suitable in all seasons.
Ingredients
300 g fresh tuna steak360 g rigatoni1 clove Garlic1 sprig ParsleyExtra virgin olive oilSalt1/2 glass White wine10 cherry tomatoes1 tablespoon Pickled capers10 Black olives in brineHot pepper powder
Preparation
Wash the tuna dry well and remove any bones. In a pan put the oil with the clove of garlic, add the tuna, let it brown for a few minutes then deglaze with white wine. When the wine has evaporated, add the cherry tomatoes cut in half, capers and olives, and cook for about ten minutes. Season with salt and add a pinch of chilli if you want you can remove the peel to the cherry tomatoes, remove the clove of garlic and turn off the heat. Cook the pasta in salted water, drain al dente and sauté the pasta in the pan with the tuna sauce and a few tablespoons of pasta cooking water, until it is well blended. Add a little chopped parsley and a drizzle of oil, serve your rigatoni with fresh tuna, hot.
Rigatoni with fresh tuna, a simple recipe if you love fish, pasta with fresh tuna flavored with capers and olives a tasty dish that will surprise your friends at dinner. This Italian recipe is very quick to prepare, but tasty and healthy. It’s budget-friendly and comes together in about 35 minutes making it a staple for busy weeknights!
The rigatoni with tuna are a very simple and delicious first course, it is made with canned tuna so you do not even have to clean and cook it, it is ideal if you are in a hurry and want a first course not very demanding but with a guaranteed result. Children also like it very much and is a classic that never dies and suitable in all seasons.
Ingredients
300 g fresh tuna steak
360 g rigatoni
1 clove Garlic
1 sprig Parsley
Extra virgin olive oil
Salt
1/2 glass White wine
10 cherry tomatoes
1 tablespoon Pickled capers
10 Black olives in brine
Hot pepper powder
Preparation
Wash the tuna dry well and remove any bones. In a pan put the oil with the clove of garlic, add the tuna, let it brown for a few minutes then deglaze with white wine. When the wine has evaporated, add the cherry tomatoes cut in half, capers and olives, and cook for about ten minutes. Season with salt and add a pinch of chilli if you want you can remove the peel to the cherry tomatoes, remove the clove of garlic and turn off the heat. Cook the pasta in salted water, drain al dente and sauté the pasta in the pan with the tuna sauce and a few tablespoons of pasta cooking water, until it is well blended. Add a little chopped parsley and a drizzle of oil, serve your rigatoni with fresh tuna, hot.
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