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
Rigatoni Al Forno Con Tonno
Rigatoni Al Forno Con Tonno

Instructions

  1. Preheat the oven to 200 ° C top / bottom heat.
  2. Cook the pasta in salted water according to the instructions on the packet.
  3. Meanwhile, finely dice the onion and garlic. Drain the olives well and cut into rings.
  4. 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.
  5. Drain the pasta, add to the pan and fold into the tuna mixture.
  6. 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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