Rigatoni Al Forno Con Tonno
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 160 g riatoni or other pasta
- 1 teaspoon olive oil
- 1 onion (s)
- 4 clove (s) garlic
- 200 g tomato paste
- 1 can tuna in its own juice, approx. 95 g
- 10 olives, green or black, in brine
- 150 ml milk, 1.5% fat
- 0.5 teaspoon ½ paprika powder, noble sweet
- 0.5 teaspoon ½ pepper, black, ground
- 0.5 teaspoon ½ salt
- 1 tablespoon basil, rubbed
- 100 g ratin cheese
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C top / bottom heat.
- Cook the pasta in salted water according to the instructions on the packet.
- Meanwhile, finely dice the onion and garlic. Drain the olives well and cut into rings.
- Heat the oil in a pan and fry the onions in it until translucent. Then add the tomato paste and roast. Drain the tuna, add to the pan and chop. Add the olive rings and garlic and deglaze with the milk. Season everything and let simmer for 5 minutes.
- Drain the pasta, add to the pan and fold into the tuna mixture.
- Pour the contents of the pan into a baking dish, sprinkle with the cheese and bake in the preheated oven for 10 minutes until the cheese has melted and is slightly browned.
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