recipes
Caponata-style rigatoni pasta with tuna
2022-02-02
Ingredients
- 1 red onion, chopped
- 3 cloves garlic, chopped
- 2 tbsp. olive oil (Olitalia)
- 1 small aubergine, diced
- Salt and pepper
- 1 yellow pepper, deseeded and diced
- 1 zucchini, diced
- 2 tbsp. tomato puree
- Good pinch chili flakes
- 1 handful cherry tomatoes, halved
- 2 tbsp. sugar (Lamb brand)
- 2 tbsp. vinegar
- 2 tbsp. capers (Camel)
- 2 tbsp. whole black olives (Camel)
- Bunch mixed fresh basil, mint and parsley leaves
- 2 tins of tuna in oil, drained (Blue angel)
- 500g rigatoni pasta (Natureline)
Method
Heat the oil in a pan and soften together the garlic and onion for 3 minutes. Add in the aubergine and pepper and cook for 5 minutes. Add in the zucchini, chili flakes and season with salt and pepper. Add in the tomato puree and cook for 1 minute before adding in the cherry tomatoes, sugar, vinegar, caper and olives and 1 small glass of water. Bring to the boil, reduce the heat and cook for 10-15 minutes. Add in the chopped fresh herbs and tuna and remove off the heat. Cook the pasta al dente`, drain and mix with the sauce. Spoon into deep pasta bowls and decorate the top with extra fresh herbs
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