Rigatoni Al Tonno

1. 1

   Cook the rigatoni in 6 litres of boiling salted water until al dente.

2. 2

   In a heavy frypan heat a bit of extra virgin olive oil along with the capers and olives.

3. 3

   Cook for a few minutes over low heat then add the chopped chilli and the tuna, stirring frequently for five minutes.

4. 4

   Add the chopped tomatoes, season lightly and cook for another 15 minutes.

5. 5

   Add the drained cooked pasta, mix thoroughly and add some freshly crushed pepper.

6. 6

   *Please don't kill the dish by adding parmesan.

7. 7

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.