Name: Rigatoni with tuna, lemon and capers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 185 gram can tuna in olive oil, drained, flaked; 1/3 cup (80ml) extra virgin olive oil; 2 tablespoon baby capers; 2 clove garlic, crushed; 1/4 cup (60ml) lemon juice; 1/4 cup chopped parsley; 375 gram rigatoni

Rigatoni with tuna, lemon and capers

This simple pasta dish is easy to make but packed full of goodness, making it the perfect mid week family meal.

Serves 4

Prep

10M

Cook

15M

Total

25M

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Ingredients

185 gram can tuna in olive oil, drained, flaked

1/3 cup (80ml) extra virgin olive oil

2 tablespoon baby capers

2 clove garlic, crushed

1/4 cup (60ml) lemon juice

1/4 cup chopped parsley

375 gram rigatoni

Method

1.Combine tuna, 1/4 cup of olive oil, capers, garlic and lemon juice in a bowl. Season to taste. Stand 1 hour. Add parsley.

2.Meanwhile, bring a large saucepan of salted water to the boil. Cook rigatoni according to packet directions. Drain; drizzle with remaining olive oil.

3.Toss tuna mixture through pasta on low heat to heat through. Serve with a good grinding of black pepper.

For the best flavour, use quality Italian-style tuna in olive oil. Alternatively, use fresh tuna steaks and grill or pan-fry them in a little olive oil.
Note

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Ingredients

Method

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