Penne Rigate with Tuna, Capsicum and Napoletana Sauce
Penne Rigate with Tuna, Capsicum and Napoletana Sauce
20 minutes total / Calories 537.5
Ingredients
Serves 4
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 | |
To taste | Salt and 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 fry pan, cook the onion and garlic in a little oil. Once golden, add chilli and capsicum and cook for a few minutes.
Step 2
Add the Barilla Napoletana sauce and one tin of tuna, and bring to a simmer.
Step 3
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.
Step 4
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.
Step 5
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.

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