Sweet and Spicy Tuna Rigatoni

Sweet and Spicy Tuna Rigatoni

Serves 6
Tuna and pasta is a classic Italian pairing. This dish is a more sophisticated version of the well-known tuna noodle casserole, with added sweetness from raisins, earthiness from toasted walnuts and a little heat from red pepper flakes.
  • 1 pound dried rigatoni pasta
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons extra-virgin olive oil
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup raw walnut halves and pieces
  • 1 (28-ounce) can whole tomatoes, drained
  • 2 (6-ounce) cans tuna packed in water, drained
  • 3/4 cup seedless raisins
  • 1/2 cup fresh flat-leaf parsley, chopped
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Cook pasta in a 6-quart pot of boiling salted water according to package directions until al dente.

Meanwhile, heat oil in a large skillet over high heat until hot but not smoking. Add onions, garlic, salt, pepper and red pepper flakes and cook, stirring occasionally, until golden, 6 to 8 minutes. Add walnuts and cook for 2 to 3 minutes, until lightly toasted. Add tomatoes, breaking them up with a spoon, and simmer for 5 minutes. Stir in tuna and raisins. 

When pasta is done, drain well and return to pot. Add tuna mixture to pasta in pot, toss gently and warm over low heat for about 30 seconds. Garnish with parsley and serve immediately.
Nutritional Info: 
Per Serving: 540 calories (130 from fat), 15g total fat, 2g saturated fat, 10mg cholesterol, 440mg sodium, 84g carbohydrates, (5 g dietary fiber, 9g sugar), 22g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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