Preparation
- Rigatoni Pasta: 320 g
- Drained Canned Tuna: 250 g
- Tomato Puree: 400 g
- Garlic: 1 clove
- Chopped Parsley: 1 bunch
- Fresh Chili Pepper: 1
- Salt: to taste
- Il Cavallino Traditional Extra Virgin Olive Oil: 40 g
- Anchovies in Oil: 15 g
To prepare the rigatoni with tuna, start by boiling plenty of water which you will salt once it boils, to cook the pasta. Then, in a pan, fry the whole peeled garlic clove for a few moments in Il Cavallino extra virgin olive oil, then remove it. Add the drained anchovy fillets and let them dissolve with a bit of the pasta cooking water. Then add the fresh chili pepper cut into strips, and if desired, deseeded to reduce its heat. As everything flavors, drain the oil from the tuna and pour it into the pan. Let it flavor and then moisten it with some of the pasta cooking water. Add the tomato puree and cook for about ten minutes. You have just enough time to boil the pasta in salted boiling water. Then, as soon as the rigatoni is al dente, drain it directly into the sauce. Let it flavor for a moment, adjust the salt and pepper, and garnish with chopped parsley to taste.
