Recipe by @imashleybreannn
This Pasta al Tonno proves that sometimes the most satisfying dinners come from the simplest recipes executed well. Wild Planet's sustainable albacore tuna gets transformed by anchovies that melt into the oil, creating an umami-rich base for spicy Calabrian chilies and bright lemon. The combination of canned tomatoes and passata creates a silky sauce that clings to the pasta beautifully, while capers add briny brightness throughout.
Recipe by @imashleybreannn
This Pasta al Tonno proves that sometimes the most satisfying dinners come from the simplest recipes executed well. Wild Planet's sustainable albacore tuna gets transformed by anchovies that melt into the oil, creating an umami-rich base for spicy Calabrian chilies and bright lemon. The combination of canned tomatoes and passata creates a silky sauce that clings to the pasta beautifully, while capers add briny brightness throughout.
2 (5oz) cans Wild Planet Albacore Wild Tuna
1 small Shallot, finely chopped
2 Garlic Cloves, minced
2 Anchovy Fillets
1 Tbsp Chopped Calabrian Chili Peppers
9oz Canned Cherry Tomatoes
½ jar Passata (about 12 oz)
2-3 Tbsp Capers
Salt and Black Pepper to taste
Fresh Parsley, chopped (as much or as little as you like)
About 1½ cups Reserved Pasta Water
Just under ¼ cup Extra Virgin Olive Oil
Zest of ½ Lemon (or more to taste)
10oz Rigatoni
Heat olive oil in large skillet over medium heat
Add anchovies and cook, stirring, until they melt completely into the oil
Add minced shallot and sauté for about 1 minute until slightly softened
Add minced garlic and chopped Calabrian chilies
Sauté for about 30 seconds until fragrant (do not let garlic brown)
Immediately add canned cherry tomatoes
Cook on medium heat for 5-10 minutes, pressing down on tomatoes with spoon so they burst and release their juices
Add Wild Planet tuna and use spoon to break it up into smaller pieces
Stir until tuna is evenly incorporated into the sauce
Stir in capers and season lightly with salt and black pepper
Pour in passata and let sauce simmer for about 10 minutes
Taste sauce and adjust seasoning as needed (keep it slightly under-seasoned since you'll be adding salted pasta water)
Turn off heat once sauce is exactly where you want it
Bring large pot of heavily salted water to boil
Cook rigatoni until al dente
Reserve about 1½ cups pasta water before draining
Add cooked pasta directly to skillet with sauce
Pour in reserved pasta water a little at a time, tossing continuously
Keep tossing until sauce becomes silky and clings to the noodles
Finish with fresh parsley and zest of half a lemon (add more if you want it brighter)
Serve immediately
