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Posh tuna rigatoni recipe

Posh tuna rigatoni - faith mason
Posh tuna rigatoni - faith mason

Lightly spiced tuna mixed with sweet stewed peppers and a little lemon, with a salty kick from capers, makes a perfect light supper for long evenings. Add a little ricotta if you want a creamier sauce.

Prep time: 10 minutes | Cooking time: 35 minutes

SERVES

four

INGREDIENTS

  • 2 tbsp olive oil

  • 6 spring onions, trimmed and sliced

  • ¼ tsp ground cinnamon

  • ½ tsp chilli powder

  • 20g flat-leaf parsley, leaves picked and stalks chopped

  • 2 red peppers, cored, deseeded and sliced

  • 1 orange pepper, cored, deseeded and sliced

  • Grated zest of 1 lemon and juice of half (cut the unjuiced half into wedges to serve)

  • 2 tbsp baby capers

  • 360g tuna in olive oil (drained weight)

  • 2 tbsp extra virgin olive oil

  • 300g dried rigatoni

METHOD

  1. Place a large frying pan on a medium heat and add the olive oil, spring onions, cinnamon, chilli powder and chopped parsley stalks.

  2. Sauté for two minutes, then add the peppers, lower the heat and cook for 25-30 minutes until softened. Add the lemon zest and juice, capers and tuna. Stir in the extra virgin olive oil and keep on a low heat for a few minutes. Season to taste.

  3. Meanwhile, cook the rigatoni in a large pan of boiling, salted water, following packet instructions. Drain, reserving a cupful of cooking water. Add the pasta to the frying pan.

  4. Toss together with a little of the pasta water and most of the parsley leaves. Divide between plates and scatter over the remaining parsley leaves. Serve with the lemon wedges.

Recipe from Posh Pasta by Pip Spence (Quadrille, £12.99). Order your copy from books.telegraph.co.uk 

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