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Rigatoni with tuna and shrimp

26/08/2024

Rigatoni with tuna and shrimp is a delightful dish that effortlessly combines the robust flavors of the sea with the comforting appeal of pasta. This recipe is perfect for those seeking a quick yet flavorful meal, where the savory notes of tuna blend harmoniously with tender shrimp, all wrapped in a light tomato sauce. The simplicity of the ingredients, elevated by a hint of garlic and the freshness of parsley, makes this dish a versatile option for any occasion-from casual weeknight dinners to more refined meals. Follow this recipe to bring the taste of the Mediterranean to your table in just a few easy steps.

Here is the full translation in English:

Ingredients

  • 320 g rigatoni
  • 160 g canned tuna in oil
  • 150 g peeled shrimp
  • 2 garlic cloves
  • 200 ml tomato purée
  • Extra virgin olive oil
  • Salt
  • Fresh parsley
  • 50 ml 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 according to the package instructions for al dente pasta. The ideal ratio is 10 grams of salt and one liter of water for every 100 grams of pasta.

  2. While the pasta is cooking, rinse the shrimp under cold running water and pat them dry with kitchen paper. If using frozen shrimp, make sure they are fully thawed.

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

  4. In a large pan, heat 2-3 tablespoons of extra virgin olive oil over medium heat and add the garlic cloves. Lightly brown them, then remove them if you prefer a milder flavor.

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

  6. Add the drained tuna and break it up slightly with a wooden spoon while stirring to distribute it evenly.

  7. Add the tomato purée and, if you prefer a spicy touch, the chili pepper. Season with salt and cook on medium-low heat for 10-15 minutes, stirring occasionally.

  8. Transfer the drained rigatoni to the pan with the sauce, tossing the pasta for 2-3 minutes. Add a bit of the pasta cooking water if needed to achieve a creamy consistency.

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

  10. Serve the rigatoni hot and enjoy the dish.

For an extra touch, you could consider topping the dish with toasted breadcrumbs sautéed in a little oil and garlic for added crunch, or a sprinkle of grated lemon zest to enhance its freshness.

Fun Fact

Tuna is a very versatile ingredient in cooking, often used in pasta dishes. Paired with shrimp, it gives the dish a dual texture and a richer, more nuanced sea flavor.