Tuna Rigatoni with Spinach, Peppers & Melty Cheese
Ingredients:
12 oz (340 g) rigatoni pasta
2 tbsp olive oil
3 garlic cloves, minced
1 small red onion, finely chopped
1 red bell pepper, diced
2 cups fresh spinach, roughly chopped
1 (14 oz) can diced tomatoes (or crushed tomatoes for a smoother sauce)
1 (5 oz) can tuna in olive oil, drained and flaked
1/2 tsp dried oregano
Salt and black pepper to taste
1 cup shredded mozzarella or chunks of brie (or a mix)
2 tbsp freshly chopped parsley (plus extra for garnish)
Instructions:
Cook the pasta
Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.
Make the sauce
In a large skillet, heat olive oil over medium heat. Add garlic and onion, and sauté for 2–3 minutes until fragrant.
Add the red bell pepper and cook for another 4–5 minutes until softened.
Stir in the spinach and cook until wilted.
Add the diced tomatoes, tuna, oregano, salt, and pepper. Let the sauce simmer for 5–7 minutes, stirring occasionally. If too thick, add a splash of reserved pasta water.
Combine pasta and cheese
Add the drained rigatoni to the sauce and toss to coat.
Stir in most of the cheese and parsley, reserving a little to top the dish. Cook for 1–2 minutes until the cheese starts to melt and stretch through the pasta.
Serve
Spoon the pasta into a rustic bowl, sprinkle with remaining cheese and parsley, and serve hot. Enjoy the gooey, savory blend of flavors!
Let me know if you'd like a baked version or a spicy twist!