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Recipe by Le ricette di angelasurano80
Rigatoni alla pizzaiola is a great classic of Italian tradition, a quick and appetizing first course, ideal to serve for a family lunch or an informal dinner with friends, when you want to bring something simple but very tasty to the table.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 10: To make rigatoni alla pizzaiola, heat a generous drizzle of extra virgin olive oil in a pan.
Step 2 of 10: Add the finely chopped onion, and a chili pepper if you like, and sauté.
Step 3 of 10: When the oil is sizzling vigorously, add the capers and Taggiasca olives.
Step 4 of 10: After a couple of minutes, add the tomato passata and let the sauce reduce.
Step 5 of 10: Just a couple of minutes before turning off the heat, add the tuna and let it absorb the flavor.
Step 6 of 10: Adjust the salt if necessary.
Step 7 of 10: Salt the boiling water and drop in the pasta.
Step 8 of 10: Drain the pasta and toss it in the pan with the sauce.
Step 9 of 10: Chop the chives or fresh parsley and add them to the pan.
Step 10 of 10: Toss briefly and serve the pasta piping hot. Enjoy your meal!!!
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten and Fish
In gray: not detectedDetected
| Average values | Per serving218 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,942 kJ464 kcal | 893 kJ213 kcal |
| Fat | 11.64 g | 5.35 g |
| of which saturated fatty acids | 1.87 g | 0.86 g |
| Carbohydrates | 62.71 g | 28.83 g |
| of which sugars | 4.96 g | 2.28 g |
| Fibre | 3.81 g | 1.75 g |
| Protein | 25.77 g | 11.85 g |
| Salt | 0.72 g | 0.33 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
