Rigatoni with tuna sauce

Sometimes when you don’ have anything exciting at home, but you are just craving something meaty, this makes a perfect dinner from pantry staples. As a pescatarian, I thoroughly enjoyed this meal.


3 cans tuna in oil

4 garlic cloves

1 can petite diced tomatoes

2 tbsp tomato paste

2 tbsp olive oil

0.5 tsp pepper flakes

1 tsp oregano

fresh basil (if available)

2-3 tbsp capers

16 oz rigatoni


balsamic vinegar



Drain the tuna and add the oil to the saucepan. Crush the garlic and cook until fragrant on medium heat. Add the pepper flakes and capers. Cook for another 10-20 seconds. Mix in the canned, diced tomatoes with their juices and the tomato paste. Cook for about 5 minutes.

Stir in the flaked tuna. Season with salt and balsamic to adjust acidity to your taste. Toss with freshly cooked rigatoni and top with freshly grated parmesan.

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