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1
Place a large pot of water for pasta over high heat.
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2
Place a small saucepan of water over high heat.
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3
When small pan comes to a boil, add garlic and boil for 5 minutes.
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4
Cool, then peel.
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5
Place a large skillet over medium heat, warm the 3 tablespoons olive oil, and saute garlic until golden and caramelized.
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6
Drain on paper towels, reserving oil in skillet; set skillet aside.
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7
When large pot of water comes to a boil, lightly salt it and add rigatoni; cook to taste, 12 to 15 minutes.
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8
While pasta cooks, place the skillet over medium-high heat, and add tuna.
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9
When tuna is seared but still pink inside, transfer to a plate.
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10
Add the beans to the skillet.
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11
When beans are cooked, drain off the olive oil (leave beans in pan) and add the extra virgin olive oil, the juice of half a lemon and the lemon rind.
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12
Stir, and add tomatoes, garlic, tuna, anchovies, parsley and half the basil leaves.
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13
Season with salt and pepper and more lemon juice to taste, if desired.
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14
Keep warm.
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15
Drain pasta well, and transfer to a large warm bowl.
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16
Add tuna mixture, and toss gently to mix.
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17
Garnish with remaining basil leaves, and serve.
