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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Recipe Information
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
Instructions
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.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Peel and thinly slice the garlic cloves. Add them to the skillet and sauté until fragrant and lightly golden, about 1-2 minutes.
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.
Drain the canned tuna and add it to the skillet, breaking it into chunks with a spoon.
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.
Taste the sauce and adjust the seasoning with salt as needed.
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.
Chop the parsley and sprinkle it over the pasta just before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
1508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3404 mg | 148% | |
| Total Carbohydrate | 141.6 g | 51% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 9.9 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 141 mg | 11% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1388 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
