Rigatoni with Tuna, Cinnamon and Parmesan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g riatoni
- Water (salt water)
- 1 onion (s), red
- 1 bunch basil
- 1 teaspoon, leveled cinnamon
- 2 chilli pepper (s)
- 1 kg tomato (s) (plum tomatoes)
- 600 g tuna in olive oil
- 2 lemon (s)
- 1 handful parmesan
- sea-salt
- pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- In a saucepan some olive oil, finely chopped onions, two chilli peppers, also cut into small pieces, and sweat without seeds and a teaspoon of cinnamon until the onions are nice and translucent. The scent of the cinnamon raises the first doubts, but now it`s time to persevere
- Add plum tomatoes, if not fresh, then keep them from the can and depending on the amount you want one or two cans of tuna. I always take the ones preserved in oil. Then salt and pepper and simmer.
- Now is the time for the pasta, preferably rigatoni and plenty of water, please. While the pasta is cooking, it is time to chop up a few basil leaves, grate two lemons (zest and juice) and grate some parmesan cheese.
- Now stir the sauce and crush the tomatoes, mix in the freshly cooked rigatoni, lemon, parmesan and basil and put on the table. If you like, you can of course start the parmesan grater again.
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