For these Whole Wheat Penne Rigate with Tuna Sauce, I used ingredients that everyone usually has at home, so you can prepare it when you have no ideas and little time. It’s a dish that is prepared quickly, very easy, and we especially enjoy it in the summer. I personally love the rustic taste of whole wheat pasta, but you can easily use semolina pasta.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 11 oz Pasta (whole wheat)
- 14 oz Tomato pulp (diced)
- 11 oz Tuna in oil (4 cans of 3 oz each)
- 1 Onion (small)
- to taste Black pepper
- to taste Olive oil
Preparation
Put a little olive oil in a pan, add the sliced onion and sauté for about a minute. Add the diced tomato, the tuna trying to shred it into rather small pieces to mix it well with the tomato. Cook for another 20 minutes or so.
Put plenty of water in a pot, when it boils add the salt and throw in the pasta. Cook 2/3 minutes less than the time indicated on the package and then drain with a slotted spoon and put directly in the pan with the sauce.
Toss the pasta with the sauce and serve hot. Add pepper to taste.
Tips/advice
Instead of whole wheat pasta, you can use semolina pasta.
If you prefer a tastier pasta, you can also add olives and capers.
If you liked the Whole Wheat Penne Rigate with Tuna Sauce, also try other tuna pasta recipes:
Spaghetti with Butter and Tuna
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