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8 minutes
12 minutes
20 minutes
- 400g rigatoni pasta
- 425g can tuna in oil, drained and oil reserved
- 2 clove garlic, crushed
- 1/4 tsp dried chilli flakes
- 125ml white wine
- 700ml tomato passata
- 125.00 ml kalamata olives
- 3 tsp salted capers, rinsed
- 82.50 ml roughly chopped flat-leaf parsley
- salt and ground black pepper, to taste
- Boil pasta in a generously salted large saucepan until perfectly al dente following package directions. Drain and place back in the pan to stay warm.
- Heat a non-stick frying pan over medium heat, then add 2 teaspoons of reserved tuna oil. Cook garlic and chili flakes for 1 minute. Add white wine and simmer for 2 minutes to evaporate alcohol. Stir in tomato passata, olives, and capers, simmer for 5 minutes, then add tuna and cook for 2-3 minutes. Stir in parsley, season with salt and pepper, and serve the sauce over the pasta.
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