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rigatoni salt broccoli tomatoes tuna fish freshly ground pepper balsamic vinegar olive oil parsley red onion
Viewed: 59 - Published at: 5 years agoIngredients
- 1 lb. rigatoni or ziti
- salt to taste
- 2 c. broccoli, cut into flowerets or as much as 4 c.
- 2 c. tomatoes, cut into half-inch cubes or 5 plum tomatoes, cubed
- 1 (6 oz.) can tuna fish, drained
- freshly ground pepper to taste
- 3 to 4 Tbsp. balsamic vinegar
- 1/2 c. olive oil
- 1/4 tsp. dried hot red pepper flakes
- 1/2 c. finely chopped parsley
- 1/2 c. thinly sliced red onion
Method
- Drop the broccoli into a kettle of boiling salted water and cook until tender, about five minutes.
- Do not overcook.
- Drain well.
- In same kettle of boiling water, cook rigatoni.
- When water returns to boil, cook about 10 minutes or until tender.
- Drain and run briefly under cold water.
- Drain well.
- Put rigatoni in large mixing bowl.
- Add the broccoli, the remaining ingredients and salt to taste to the rigatoni.
- Toss well.
- Serve at room temperature. Serves 6 for a main course.
