Rigatoni Pasta With Tomato Sauce With Eggplants And Tuna

1. 1

   Prepare the sauce by sauteing the onion with some olive oil, add the eggplant cubes and the tuna.

2. 2

   Add the wine and allow it to evaporate.

3. 3

   Add the tomato puree and a few basil leaves, season with salt and pepper, and cook for approximately 10 minutes.

4. 4

   In the meantime cook the pasta in a stockpot full of boiling salted water and drain 'al dente.'

5. 5

   Add the sauce to the pasta, stir well to combine, add a drizzle of olive oil, and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.