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Florentine Rigatoni Tuna, Cherry Tomatoes & Olives

Here's how you make Florentine Rigatoni Tuna, Cherry Tomatoes & Olives
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  • Servings: 4
  • Prep: 9m
  • Cook: 30m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 8 ounces dry rigatoni
  • 6 cups water, boiling
  • 1 teaspoon salt
  • SAUCE
  • 1 tablespoon olive oil
  • 1 cup red onion, diced
  • 8 ounces cherry tomatoes, quartered
  • 1 can (6 ounces) tuna
  • 1/4 cup water
  • 2 tablespoon white wine vinegar
  • 1 can (4 ounces) black olives, sliced
  • 1 tablespoon fresh parsley, minced
  • 1/4 teaspoon cracked black pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Cook the pasta in heavily salted boiling water until al dente; drain saving 1/2 cup water.

  • Step 2: Meanwhile, heat oil in stock pot.

  • Step 3: Add onions and cook until caramelized.

  • Step 4: Add tomatoes and tuna (undrained).

  • Step 5: Add 1/4 cup water and tablespoon white wine vinegar to deglaze pan (they used white wine).

  • Step 6: Add olives and simmer.

  • Step 7: Add cooked pasta.

  • Step 8: Cook until saucy, using reserved water to bring together.

  • Step 9: Toss with parsley.

We hope you enjoy this recipe!

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