Summary

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

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Instructions

1. 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.
2. 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.
3. Drain the pasta and serve with the sauce while still warm.