Rigatoni alla pizzaiola is a great classic of Italian tradition, a quick and tasty first course, ideal to serve for a family lunch or an informal dinner with friends, when you want to bring something simple yet very tasty to the table.
To prepare rigatoni alla pizzaiola, heat a generous amount of extra virgin olive oil in a pan.
Add the finely chopped onion, and a chili pepper if you like, and sauté.
When the oil sizzles vigorously, add the capers and Taggiasca olives.
After a couple of minutes, add the tomato puree and let the sauce thicken.
Just a couple of minutes before turning off the heat, add the tuna and let it absorb the flavors.
Adjust the salt if necessary.
Salt the boiling water and add the pasta.
Drain the pasta and toss it in the pan with the sauce.
Chop the chives or fresh parsley and add it to the pan.
Briefly toss and serve the pasta piping hot. Enjoy your meal!!!
Rigatoni with tuna, olives, and capers can be stored for up to one day. However, it is best to consume them piping hot right after preparation. This way, you will appreciate all the flavors.
- If you wish, you can prepare the sauce in advance and store it in the fridge for up to 1 day. - If you prefer, you can replace the puree with quartered cherry tomatoes, or if you don't particularly like sauce, you can try a white version. - For a less salty taste, you can add anchovies or, for a stronger flavor, you can add some sun-dried tomato strips to the preparation. - I used rigatoni, but you can also choose fusilli, mezze maniche, spaghetti, caserecce, linguine, or another type of pasta, long or short, available in your pantry.
Italia, Lazio
| Energy (kcal) | 94.33 |
| Carbohydrates (g) | 0.82 |
| of which Sugars (g) | 0.82 |
| Fat (g) | 5.95 |
| of which Saturates (g) | 1.74 |
| Protein (g) | 9.26 |
| Fiber (g) | 0.44 |
| Sale (g) | 0.11 |
