BARILLA PENNE RIGATE WITH TUNA, ARRABBIATA SAUCE AND LEMON

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Barilla Penne Rigate

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BARILLA PENNE RIGATE WITH TUNA, ARRABBIATA SAUCE AND LEMON

Prep: 15 mins

Cook: 10 mins

Skill: Casual

A delightful and fresh pasta meal, with a hit of chilli.

620.9: CALORIES

26.2g: TOTAL FAT

18.1g: PROTEIN

74.8g: TOTAL CARBOHYDRATES

Ingredients

Ingredients for 4 people:

360g Barilla Penne Rigate
1 jar Barilla Arrabbiata Sauce
1/2 brown onion, thickly sliced
1 garlic cloves, crushed
80g tinned tuna, in olive oil
250g ripe truss tomatoes, on the vine, quartered
8 basil leaves, chopped
80ml Extra Virgin Olive Oil
30g capers, in brine
1/2 lemon, zested
Rock salt, for pasta water
Salt and black pepper (to taste)

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Instructions

TO START

In a large saucepan, bring plenty of water to the boil. When the water is boiling, add rock salt (we recommend 7g per litre of water).
PREP THE SAUCE

In a large fry pan, cook onions in some olive oil. Once onions are golden, add garlic, capers, and a small ladle of water. Then, add the Arrabbiata sauce and bring to a simmer.
COOK THE PASTA

Once the water is boiling, cook the Penne according to pack instructions. Stir for the first two minutes.

COMBINE AND SERVE

Drain the pasta two minutes before the suggested cooking time and toss it together with the sauce and fresh tomatoes. Remove from the heat then add the tuna, chopped basil and lemon zest; serve with a drizzle of Extra Virgin Olive oil.

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