Penne rigate with raw tuna, capers, cherry tomatoes and basil
Pasta is a must-have, even in summer! But you need a light, delicate, and filling sauce that can give your lunch break that extra something without weighing you down. This is a quick and simple recipe, even for those who, in hot weather, don't like spending too much time in front of the stove.
The extra touch: Barilla Whole Wheat Penne Rigate.
They're a natural source of fiber, their small size makes them suitable for children, and, most importantly, they hold sauce perfectly: Barilla Whole Wheat Penne Rigate have a rich texture and full flavor. They're made from a delicate milling process, preserving the wheat they're made from—the only ingredient besides water. The perfect cooking time? 9 minutes, al dente.
Ingredients for 4 people
- 400g Barilla whole wheat penne rigate 200g tuna in oil fresh cherry tomatoes to taste salted capers to taste basil to taste good olive oil
Procedure
Cook the pasta in boiling salted water. Pour the drained tuna into a bowl and break it up with a fork. Add the desalted capers and halved cherry tomatoes to the tuna. Drizzle with good olive oil and a pinch of salt and let marinate while the pasta is cooking. Toss the pasta in the bowl, toss well, and serve with basil leaves.