Rigatoni Tonnati
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g riatoni
- water
- 1 can tuna in olive oil
- 1 egg yolk
- 0.5 ½ lime (s), untreated, the zest and juice it
- 1 tablespoon capers, small and the brine
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the rigatoni in the water according to the instructions on the package. Possibly do not salt the cooking water because the sauce is strong enough.
- In the meantime, puree the remaining ingredients in the food processor with a little olive oil until smooth. If necessary, gradually add olive oil for the desired consistency of the sauce. Only now carefully season the sauce to taste.
- Drain the pasta and serve with the sauce while still warm.
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