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Rigatoni alla pizzaiola is a great classic of Italian tradition, a quick and appetizing first course, ideal to serve for a family lunch or an informal dinner with friends, when you want to bring something simple but very tasty to the table.
To make rigatoni alla pizzaiola, heat a generous drizzle of extra virgin olive oil in a pan.
Add the finely chopped onion, and a chili pepper if you like, and sauté.
When the oil is sizzling vigorously, add the capers and Taggiasca olives.
After a couple of minutes, add the tomato passata and let the sauce reduce.
Just a couple of minutes before turning off the heat, add the tuna and let it absorb the flavor.
Adjust the salt if necessary.
Salt the boiling water and drop in the pasta.
Drain the pasta and toss it in the pan with the sauce.
Chop the chives or fresh parsley and add them to the pan.
Toss briefly and serve the pasta piping hot. Enjoy your meal!!!
Rigatoni with tuna, olives, and capers keep for at most one day. Ideally, though, they should be eaten piping hot right after preparation. That way, you will appreciate all their flavors.
- If you wish, you can prepare the sauce in advance and keep it in the fridge for up to 1 day. - If you prefer, you can replace the passata with datterini tomatoes cut into quarters, while if you do not particularly like sauce, you can try a white version. - For a less salty taste, you can add anchovies or, for a stronger flavor, you can add some dried tomatoes cut into strips. - I used rigatoni, but you can also choose fusilli, mezze maniche, spaghetti, caserecce, linguine, or another pasta shape, long or short, you have in the pantry.
Italia, Lazio
| Energy (kcal) | 213.41 |
| Carbohydrates (g) | 28.83 |
| of which sugars (g) | 2.28 |
| Fat (g) | 5.36 |
| of which saturates (g) | 0.85 |
| Protein (g) | 11.85 |
| Fibre (g) | 1.75 |
| Salt (g) | 0.33 |
