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    You are in: Home / Recipes / Rigatoni Al Tonno Recipe
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    Rigatoni Al Tonno

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Soobeeoz's Note:

    I made this tonight and found it to be quick and easy with a fresh, zesty taste. Recipe comes courtesy of Ristorante Fellini on Australia's Gold Coast.

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    Units: US | Metric


    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. Enjoy!

    Browse Our Top Tuna Recipes

    Ratings & Reviews:

    • on October 15, 2012


      Didn't quite make the grade for me and DH. The sauce seemed to be a bit too on the dry side (may be my tomatoes weren't big enough) and while I enjoy chilies, they didn't really work with the flavour combinations. MAde for PaC Fall 2012.

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    Nutritional Facts for Rigatoni Al Tonno

    Serving Size: 1 (454 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 699.5
    Calories from Fat 125
    Total Fat 13.9 g
    Saturated Fat 2.9 g
    Cholesterol 118.5 mg
    Sodium 712.1 mg
    Total Carbohydrate 101.6 g
    Dietary Fiber 7.8 g
    Sugars 9.6 g
    Protein 42.4 g

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