BARILLA PENNE RIGATE

WITH TUNA, CAPSICUM AND NAPOLETANA SAUCE

Made with

Barilla Penne Rigate

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  • Prep
  • Cook
  • Skill
    Beginner


  • 537.5
    Calories
  • 14.8g
    Total Fat
  • 23.5g
    Protein
  • 72.8g
    Total Carbohydrates

Ingredients

Ingredients for 4 people
  • 350g Barilla Penne Rigate
  • 1 jar Barilla Napoletana sauce
  • ½ red onion, thickly sliced
  • 1 garlic clove, crushed
  • 1 tsp chilli flakes
  • ¾ yellow capsicum, 1cm diced
  • 2 small cans tuna, chunks in olive oil
  • 1 punnet ripe truss tomatoes on the vine, quartered
  • 8 basil leaves, chopped
  • Extra Virgin Olive oil
  • Rock salt, for pasta water
  • Salt and pepper, to taste

Instructions

  • TO START

    In a large fry pan, cook the onion and garlic in a little oil. Once golden, add chilli and capsicum and cook for a few minutes.

  • ADD THE SAUCE

    Add the Barilla Napoletana sauce and one tin of tuna, and bring to a simmer.

  • COOK THE PASTA

    Bring a large pot of water to the boil. Once boiling, add rock salt. We recommend 7 grams per litre of water. Drop the Penne Rigate into the water and stir. Cook as per the instructions on the box.

  • DRAIN THE PASTA

    Drain the pasta two minutes before the suggested cooking time, saving one ladle of cooking water. Toss the pasta and cooking water in with the sauce, and add the fresh tomatoes.
  • COMBINE AND SERVE

    Add the second tin of tuna and the chopped basil. Mix until well combined, then and serve immediately with a drizzle of Extra Virgin Olive oil.
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