in Italy

Rigatoni Tonnati

updated

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Ingredients for 4 servings:

  • 400g rigatoni
  • Water
  • 1 can of tuna in olive oil
  • 1 egg yolk
  • ½ lime(s), untreated, zest and juice
  • 1 tbsp capers, small and 1 tbsp of the brine
  • e.g. olive oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Pasta with tuna sauce – quick and easy

Cook the rigatoni in boiling water according to the package instructions. You may not need to add salt to the cooking water, as the sauce is rich enough. Meanwhile, blend the remaining ingredients in a food processor with a little olive oil until smooth. Gradually add more olive oil to achieve the desired consistency. Only then should you carefully season the sauce to taste. Drain the pasta and serve it warm with the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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