Recipe

Rigatoni with tuna, lemon and capers

This simple pasta dish is easy to make but packed full of goodness, making it the perfect mid week family meal.

Aug 29, 2014 2:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Rigatoni with tuna, lemon and capers
  • 185 gram can tuna in olive oil, drained, flaked
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tablespoon baby capers
  • 2 clove garlic, crushed
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup chopped parsley
  • 375 gram rigatoni

Method

Rigatoni with tuna, lemon and capers
  • 1
    Combine tuna, 1/4 cup of olive oil, capers, garlic and lemon juice in a bowl. Season to taste. Stand 1 hour. Add parsley.
  • 2
    Meanwhile, bring a large saucepan of salted water to the boil. Cook rigatoni according to packet directions. Drain; drizzle with remaining olive oil.
  • 3
    Toss tuna mixture through pasta on low heat to heat through. Serve with a good grinding of black pepper.

Notes

For the best flavour, use quality Italian-style tuna in olive oil. Alternatively, use fresh tuna steaks and grill or pan-fry them in a little olive oil.

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