Tuna, Olive & Caper Rigatoni
Ingredients
- 400 g dried rigatoni
- 320 g tinned tuna in olive oil
- 400 g tinned chopped tomatoes
- 80 g green olives
- 2 tbsp capers
- 3 garlic cloves
- 1 tsp dried oregano
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 628 kcal
- Protein
- 34.2 g
- Carbohydrate
- 75.4 g
- of which sugars
- 6.3 g
- Fat
- 19.3 g
- of which saturates
- 3 g
- Fibre
- 4.9 g
- Salt
- 1.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rigatoni in a large pan of salted boiling water until al dente.
- 2
Heat the olive oil in a saucepan and fry the garlic and oregano for 1 minute.
- 3
Add the chopped tomatoes, olives and capers. Simmer for 10 minutes, stirring occasionally.
- 4
Flake in the tuna with its oil and stir through for 2 minutes. Season to taste.
- 5
Drain the pasta and toss through the sauce, adding a splash of pasta water to bring it together.
- 6
Serve immediately, perhaps with a green salad on the side.
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