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Rigatoni with tuna and olives

Rigatoni al tonno e olive


  • 500 gram grams Grand'Italia
    Rigatoni Rigatoni
  • 2 tin tins
    tuna in oil tuna in oil
  • 50 gram grams
    rocket rocket
  • 50 gram grams
    black olives black olives
  • 1 dash dashes
    extra virgin olive oil extra virgin olive oil
  • 1 pinch pinches
    pepper pepper
  • 1 pinch pinches
    salt salt


  1. Step 1

    Follow the pack instructions to cook the rigatoni until firm. Drain it and add the pasta to the tuna, rocket, olives and a generous dash of olive oil in a pan.
  2. Step 2

    Cook for 2 minutes, stirring regularly, over a medium heat. Season the pasta with salt and pepper.