MONDAY DINNER
Pasta with tuna, tomato and olives
Monday evening, and you don't feel like spending an hour in the kitchen? Here is the dish they make in Italy when they want to eat well, simply and quickly. Twenty minutes, only one pan for the sauce, and ingredients that many people already have in their pantry.
Ingredients (for 4 people)
Pasta and sauce
- 350 g of Rigatoni Rummo n.50
- 1 jar of Mutti tomato pulp
- 2 tins of Rio Mare tuna
- 2 cloves of garlic
For seasoning
- A handful of black olives alla puttanesca
- De Santis extra virgin olive oil
- A teaspoon of hot chili pepper (optional)
- Fresh parsley
Preparation
1. Cook the pasta
Bring a large pot of salted water to a boil and cook the rigatoni according to the timing indicated on the package.
2. Prepare the base
In a large pan, heat a drizzle of De Santis oil with the crushed garlic and, if you like, the chili pepper. Let it infuse for a minute without letting the garlic burn.
3. Cook the sauce
Add the Mutti tomato pulp and cook over medium heat for 8-10 minutes, until it thickens slightly.
4. Add tuna and olives
Add the drained Rio Mare tuna and the black olives, stir and let it cook for another 2-3 minutes to allow the flavors to blend.
5. Toss and serve
Drain the rigatoni al dente, pour them directly into the pan with the sauce and toss for a few moments. Finish with fresh parsley and serve immediately.
The Monday night trick
Prepare the sauce while the water for the pasta is boiling: everything is ready in 20 minutes, and only one pan to wash. Perfect for those who come home late and still want a dish that tastes like authentic Italy.
