Tuna pasta in red sauce
Italian cuisine · Vincenzo's Plate · ♥ 10.5K likes · 480K views · 12 min video
No ratings yet
Read about tuna in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 300 g tuna
- 200 g cherry tomatoes
- 2 whole hot peppers
- 2 cloves garlic cloves
- chopped parsley
- capers
- ½ bottle passata
- 300 g rigatoni pasta
Halve the cherry tomatoes; slice the chili thin; wash the capers and remove the stems.
Heat four or five tablespoons of extra virgin olive oil in a pan; saute the garlic and chili for about 30 seconds, no more.
- 4–5 tbsp extra virgin olive oil
Add the cherry tomatoes and cook until they release their juice into the pan, 5 to 10 minutes, pressing them once soft.
Add the tuna and crush it into small pieces as it cooks with the tomatoes.
Adding tuna, capers and passata
- black pepper
Add half a bottle of passata; stir in parsley and a little more olive oil; cook the sauce for at least 10 minutes until thick, without burning it.
- sea salt
- 1 tbsp sea salt or rock salt
Salt the boiling water with a generous tablespoon of sea or rock salt; cook the rigatoni per the packet, 13 minutes.
- pasta water
Reserve a mug of pasta water; put the pasta into the pan with a little splash of pasta water and toss, adding more splashes, until the sauce coats the pasta.