Rigatoni Pasta with fresh Tuna & Dried Tomatoes

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Rigatoni
• 3 tablespoons Redoro Extra Virgin Olive Oil
• 1 tuna steak
• 1/2 Coelsanus Semi-Dried Tomatoes
• 1/2 glass of white wine
• Montosco Garlic Powder and Chilli Flakes Spices
• Fresh Parsley
• Sea salt & fresh grounded pepper

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Rigatoni pasta and cook according to the package directions.
2. Heat 3 tablespoons extra virgin olive oil in a large skillet over low-medium heat for about 2 minutes.
3. Add the tuna, cut in cubes.
4. Season the tuna while cooking with some spices (we choose garlic & chili flakes) and a sprinkle of salt and pepper.
5. Let it cook for about 7 minutes then add 1/2 glass of white wine, let it evaporate for a few minutes.
6. Last, add the cut dried tomatoes.
7. When the pasta is ready, add it to the pan and mix together adding a few more drops of extra virgin olive oil and a nice amount of fresh parsley. Enjoy!

WATCH THE VIDEO RECIPE HERE: https://www.youtube.com/watch?v=ZfHs4drpVik