Smoky Peri Peri Tuna Rigatoni
with Lemon and Cheese
Tuna pasta with a twist. A popular spice blend in Portuguese cuisine, peri peri contains smoked paprika, ancho chilli powder, ground cumin and oregano, bringing smoky flavour to the pasta sauce.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Red Onion
1 unit(s)
Bell Pepper
3 unit(s)
Garlic Clove
1 tin(s)
Skipjack Tuna in Water
(Contains: Fish)
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten, Wheat)
1 sachet(s)
Peri Peri Seasoning
(Contains: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, May contain traces of allergens)
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
50 grams
Greek Style Salad Cheese
(Contains: Milk)
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar for the Pickle
½ tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with ½ tsp salt for the rigatoni.
Halve, peel and thinly slice the red onion. Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press). Drain the tuna.
Pop half the sliced onion into a small bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix and set aside to pickle.
When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the sliced pepper and remaining onion to the pan and stir-fry until softened, 6-8 mins.
Add the garlic and peri peri seasoning. Season with salt and pepper. Stir-fry for 1 min.
Stir the tuna, passata, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) into the frying pan.
Bring to the boil, then simmer until the sauce has thickened slightly, 4-5 mins.
Once the sauce has thickened, stir in the butter (see pantry for amount).
Add the cooked pasta to the pan and stir together until evenly combined.
Taste the sauce and season with a pinch of salt and pepper if needed. Add a splash of water if it's a little too thick.
Divide the pasta between bowls.
Top with the pickled onion and crumble over the cheese.
Scatter over the rocket leaves to finish.
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