How to Make TUNA PASTA in RED SAUCE Like an Italian

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Halve the cherry tomatoes, and cut the chilli into thin strips, then chop them. Remove the stems from fresh capers or rinse canned capers well.
2. Over medium heat, warm a pan, then add a generous amount of extra virgin olive oil, the garlic and the chilli. Sauté for 30 seconds.
3. Add the tomatoes, press them gently to release their juice, and sauté for 5 to 10 minutes, stirring gently.
4. Stir in the tuna and break it up with a wooden spoon or spatula.
5. Add the capers, stir, then grind in black pepper to taste.
6. Pour in half a bottle of passata and simmer for 10 minutes.
7. Off the heat, stir in the chopped parsley and a pinch of sea salt to taste.
8. Bring a large pot of water to the boil and add a generous tablespoon of sea or rock salt. Cook the rigatoni according to the packet instructions.
9. Before draining, reserve a mug of pasta water. Drain the pasta and add it to the sauce with a splash of pasta water.
10. Toss the pasta in the sauce, adding splashes of pasta water as needed. Serve with parsley on top.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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