Rigatoni Perciasacchi with Tomato Sauce and Tuna
Today we bring you spaghetti with pesto prepared by food blogger Simona Cellauro @cucina_con_simona #cucinaconsimona
For this recipe, I purposely chose to use bronze-drawn rigatoni because this characteristic allows the sauce to cling well and release all its flavor with every bite.
As you can see, this dish is quick to prepare and, above all, very simple because it requires few steps and few ingredients—high-quality ones, I insist!
INGREDIENTS FOR 2 PEOPLE
160 g Organic Perciasacchi Rigatoni
170 g Tuna fillets (well drained)
360 g 100% Sicilian datterino tomato sauce
Sicilian black olives to taste
Fish seasoning - Sari to taste
Salt and pepper
TOOLS
Pot
Small saucepan
PROCEDURE
I arrange all the other ready-to-use ingredients on the counter.
Cooking time: 30 min
I put water on to boil in the pot, and while waiting, I pour the sauce into a small saucepan, adding the tuna, olives, and fish seasoning. I let it cook over low heat for a few minutes.
Now I add the rigatoni to the pot and wait... make sure to cook it al dente!
I plate it by draining the pasta well and combining it with the sauce.
TIPS
Cut the olives and let the juice blend with the sauce. It will give a slightly bitter note to the dish.
When I prepare this dish, I prefer to use all the ingredients entirely, both to decide at the end how much sauce I want to enjoy and because (in case there are leftovers) I could freeze them and enjoy this very fragrant dish a second time, simply by heating it up in a small saucepan 😉
And how would you make it?