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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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:
250 g rigatoni pasta |
2 fresh chili peppers |
150 g canned tuna packed in oil (drained) |
3 fresh tomatoes |
20 g capers |
30 g olives (whole) |
salt & pepper |
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!
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