Rigatonesca on the Go!


What is rigatonesca? I like to play on words … this is putanesca with rigatoni pasta.

This is a quick bowl of “rigatonesca” and tuna. I’m in the middle of a project that will be announced shortly!!

In a rush, this took less than 15 minutes. I used fresh cherry tomatoes, two cups (cut in half), 1 tbsp. tomato paste + 1 cup water, a can of tuna, 1 tbsp. capers, small tin of anchovies, extra virgin olive oil and three cloves of garlic. 2 lbs. of rigatoni (4 guests, take home lunch box for my friends and enough for next days lunch).

  • Pasta Sauce
  • 3 tablespoons extra virgin olive oil
  • 1 small can of tomato paste (add 1 cup of water)
  • 1 cup of cherry tomatoes (cut in half)
  • 4 anchovie fillets
  • 1 tablespoon of capers
  • 3 cloves garlic, chopped
  • 1/2 cup panho bread crumbs
  • pinch of red chili flakes and 1/4 tsp. ground black pepper

Heat a large sauté pan over medium heat. Add oil, garlic, red chili flake, anchovies and simmer for two minutes. Add the tomato paste, 1 cup of water, tuna and cherry tomatoes. Simmer for five minutes.

Using a large pot, cook the pasta according to the package instructions until it is al dente. Drain and toss in the large sauté pan.

Drain pasta and add to the sauce pan. Sprinkle the panho bread crumbs (I love the crunch)!

a presto,


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