Barilla Penne Rigate with Tuna, Arrabbiata Sauce and Lemon
Barilla Penne Rigate with Tuna, Arrabbiata Sauce and Lemon
25 minutes total / Calories 620.9
A delightful and fresh pasta meal, with a hit of chilli.
Ingredients
Serves 4
360g | Barilla Penne Rigate |
1 jar | Barilla Arrabbiata Sauce |
½ | 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 |
½ | Lemon, Zested |
Rock Salt, for Pasta Water | |
To taste | Salt and Black Pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
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).
Step 2
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.
Step 3
Once the water is boiling, cook the Penne according to pack instructions. Stir for the first two minutes.
Step 4
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.

Penne Rigate
Penne Rigate are loved everywhere in Italy, where the name is changed according to different regions. For example, in Umbia they are called "spole" and in the south "maltagliati". A cultural phenomenon, well renowned for their versatility, they solve every situation, even the most unexpected one: from a last minute pasta dish with friends, to the most traditional family reunion with an enormous hot dish of Penne all' Arrabbiata or with ragu'.
- Shape Penne
- Cook time 11 mins
- Pack size 500g
- Range Classic Blue box