Easy Tuna And Tomato Rigatoni Recipe: A Cozy Weeknight Dinner with Simple Ingredients

This tuna and tomato rigatoni is ready in about 25 minutes, which makes it perfect for busy weeknights.

Ingredients

• 400 g rigatoni
• salt, for the pasta water
• 2 cans (about 140 g each) tuna, drained
• 400 g cherry tomatoes, halved
• 3 tbsp olive oil
• 3 garlic cloves, sliced
• a handful of olives (optional)
• a pinch of chili flakes

Instructions

1. Boil the rigatoni in well-salted water until al dente. Reserve 1 cup of pasta water, then drain.
2. Cook the garlic and chili in the oil for 1 minute, then add the tomatoes and cook for 8 minutes until jammy.
3. Stir in the tuna and olives and warm through.
4. Toss with the pasta and a splash of pasta water.
5. Taste, adjust the seasoning, and serve right away.

Tips

• Salt the water generously. It should taste like mild seawater.
• Save a cup of pasta water. The starch helps the sauce cling.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat with a splash of water.

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