Total Time
30mins
Prep 5 mins
Cook 25 mins

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.

Ingredients Nutrition

Directions

  1. Cook the rigatoni in 6 litres of boiling salted water until al dente.
  2. In a heavy frypan heat a bit of extra virgin olive oil along with the capers and olives.
  3. Cook for a few minutes over low heat then add the chopped chilli and the tuna, stirring frequently for five minutes.
  4. Add the chopped tomatoes, season lightly and cook for another 15 minutes.
  5. Add the drained cooked pasta, mix thoroughly and add some freshly crushed pepper.
  6. *Please don't kill the dish by adding parmesan. Enjoy!

Reviews

(1)
Most Helpful

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.

Kiwi Kathy October 15, 2012

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