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Rigatoni with tuna, lemon and capers recipe

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Created by Suzanne Gibbs

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Photography: Richard Mortimer

Cuisine: Italian
Servings: Serves 4
Cooking Time: Less than 15 minutes
Course: Main

Ingredients

185g can tuna in olive oil, drained, flaked (see tip)
1/3 cup (80ml) extra virgin olive oil
2 tablespoons baby capers
2 garlic cloves, crushed
¼ cup (60ml) lemon juice
¼ cup chopped parsley
375g rigatoni

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Preparation

Combine tuna, ¼ cup of olive oil, capers, garlic and lemon juice in a bowl. Season to taste and stand for 1 hour. Add parsley.

Meanwhile, cook rigatoni in a large saucepan of boiling, salted water according to packet directions. Drain and drizzle with remaining olive oil. Toss tuna mixture through pasta on low heat to heat through. Serve with a good grinding of black pepper.

If you enjoyed this Rigatoni with tuna, lemon and capers recipe then browse more Italian recipes, nut-free recipes, egg-free recipes, lactose-free recipes, heart-friendly recipes and our most popular hainanese chicken rice recipe.

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