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Mezzi Rigatoni al Tonno

Prep Time:

Cook Time:


15 Minutes

15 Minutes

4-6 Servings

About the Recipe

Quick, light and nutritious tuna & tomato pasta


  • 2 (5oz) cans of tuna in olive oil, drained

  • 1 tsp minced garlic paste (or 1 fresh clove minced 

  • 1 tsp Italian seasoning

  • 1 tbsp fresh lemon juice

  • 1 lb Etto Mezzi Rigatoni pasta

  • 1 (14oz) can of whole cherry tomatoes or 1 ½ cup fresh

  • 1 tbsp capers (if packed in salt, rinse)1 tbsp chopped fresh parsley

  • 4 tbsp breadcrumbs

  • 1 tbsp extra virgin olive oil

  • ¼ tsp red pepper flakes, or to taste

  • salt & pepper to taste


Step 1 

In a medium size bowl mix tuna with minced garlic, Italian seasoning, lemon juice, salt and pepper.

Step 2

In a separate bowl, mix the breadcrumbs with olive oil, red pepper flakes, salt, pepper. Lightly toast in an oven or toaster oven. Set aside

Step 3

In a medium saucepan, heat olive oil over medium heat. Add tuna mixture to the pan and saute for 5 minutes. Then add capers and cherry tomatoes. 

Step 4

Meanwhile, Bring 4 quarts of water to a boil salted with 1 tbsp kosher salt.

Cook Mezzi Rigatoni  pasta according to directions on the box. Transfer the pasta with a slotted spoon to the sauce pan and mix. Add fresh parsley and toss.

Step 5

Plate the pasta and add breadcrumb mixture to top. Buon Appetito!


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