Rigatoni with tuna and anchovies

Huile d'olive de France goût intense
Intense flavour
Rigattoni thon et anchois
Photo credit: Céline de Cérou
A PDO
Preparation
15 min
A PDO
Cooking time
30 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course

Ingredients

A PDO
For 4 personnes
  • 800 g rigatoni pasta
  • 1 tin of tuna
  • 10 anchovy fillets
  • 150 g elongated cherry tomatoes (or 1 tin of chopped tomatoes)
  • 1 onion
  • 2 c. a tablespoon of full-flavoured olive oil
  • 1 clove of garlic
  • Oregano
  • A few Nice olives PDO
  • 1 c. Espelette chilli coffee PDO
  • Parmesan to serve with

Tip

For this rigatoni pasta recipe, we recommend using a full-flavoured olive oil, which, with its vegetal and herbaceous notes, will pair perfectly with the other ingredients in this recipe. Enjoy your meal!

Instructions

  • Peel and finely chop the onion. Fry it in a frying pan with 1 tablespoon of full-flavoured olive oil.
  • Peel and crush the garlic, then add it to the onion.
  • Cut the cherry tomatoes into quarters.
  • Add the anchovies, tuna, tomatoes (or chopped tomatoes), chilli, salt, oregano and the halved Nice olives PDO to the frying pan. Cook for about 20 minutes until the sauce thickens.
  • Halfway through cooking the sauce, cook the pasta al dente in a large pan of boiling water.
  • Drain the pasta, keeping a little of the cooking water to add to the sauce.
  • Add the pasta to the sauce, stir and cook for 1 to 2 minutes.
  • Serve with grated Parmesan.

Tip

For this rigatoni pasta recipe, we recommend using a full-flavoured olive oil, which, with its vegetal and herbaceous notes, will pair perfectly with the other ingredients in this recipe. Enjoy your meal!
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