Il Cucinologo
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Rigatoni with Tuna and Shrimp

26/08/2024

Rigatoni with tuna and shrimp are a tasty and simple dish to prepare, perfect for those who want to bring the fresh flavors of the sea to the table in no time. In this recipe, the savoriness of the tuna combines with the delicacy of the shrimp, all wrapped in a light tomato passata enriched by the aroma of garlic and the freshness of parsley. Ideal for both a quick lunch and a more refined dinner, this dish will win you over with its harmony of Mediterranean flavors and its irresistible creaminess.

Ingredients

  • 320 g of rigatoni
  • 160 g of tuna in oil
  • 150 g of peeled shrimp
  • 2 garlic cloves
  • 200 ml of tomato passata
  • Extra virgin olive oil
  • Salt
  • Fresh parsley
  • 50 ml of white wine (optional)
  • Chili pepper (optional)
  • Breadcrumbs (optional)
  • Grated lemon zest (optional)

Preparation

  1. Bring a large pot of salted water to a boil and cook the rigatoni, following the package instructions for al dente texture. The ideal proportions are 10 grams of salt and one liter of water for every 100 grams of pasta.

  2. While the pasta cooks, rinse the shrimp under cold running water and pat them dry with paper towels. If using frozen shrimp, ensure they are fully thawed.

  3. Finely chop the fresh parsley and set it aside for the final garnish.

  4. In a large skillet, heat 2-3 tablespoons of extra virgin olive oil over medium heat and add the garlic cloves. Let them turn lightly golden, then remove them if you prefer a milder flavor.

  5. Add the shrimp to the skillet and cook for 3-4 minutes, until they turn pink. If desired, deglaze with white wine and let the alcohol evaporate.

  6. Add the drained tuna, breaking it up slightly with a wooden spoon while stirring, until evenly distributed.

  7. Add the tomato passata and, if you like a spicy touch, the chili pepper. Adjust the salt and simmer over medium-low heat for 10-15 minutes, stirring occasionally.

  8. Transfer the drained rigatoni to the skillet with the sauce and toss the pasta for 2-3 minutes. Add a little cooking water if needed to achieve a creamy consistency.

  9. Turn off the heat and garnish with chopped fresh parsley. If desired, add a crunchy note with toasted breadcrumbs or a grating of lemon zest.

  10. Serve the rigatoni hot and enjoy the dish.

For an extra touch, consider finishing the dish with a sprinkle of breadcrumbs toasted in a pan with a drizzle of oil and garlic for added crunch, or a grating of lemon zest to enhance its freshness.

Trivia

Tuna is a very versatile ingredient in the kitchen, often used to season pasta. Paired with shrimp, it gives the dish a double texture and a richer, more nuanced sea flavor.