Yellow and Orange Pepper Tuna Genovese with Rigatoni

Recipe

Main Dish
Yellow and Orange Pepper Tuna Genovese with Rigatoni

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Recipe Data

4
Servings
15min
Prep
35min
Total

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    Description

    Chef Edi's ahi tuna pasta dish brings the countryside of San Genovese, Italy to your dinner table. Treat yourself, and maybe your family, to this delicious Italian dish.

     

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1 (16-oz.) pkg. Gustare Vita rigatoni
    3 tbsp. Gustare Vita extra virgin olive oil, divided
    1 tbsp. Kerry Gold salted butter
    2 small red onions, chopped
    2 medium orange bell peppers, seeded and finely chopped
    2 medium yellow bell peppers, seeded and finely chopped
    1 small white onion, finely chopped
    1 tbsp. fresh rosemary, chopped
    ½ c. dry white wine, such as Piane Di Maggio Agriverde wine
    8 oz. ahi tuna, cut into 1/2-inch cubes
    Aged provolone cheese, thinly shaved, for garnish

    Things To Grab

    • Large stockpot
    • Colander
    • Large skillet
    • Medium nonstick skillet
    • 4 serving plates

    Directions

    1. Cook pasta, in lightly salted water, according to package directions; drain, reserving pasta water.

    2. In a large skillet, heat 2 tablespoons olive oil and butter over medium heat. Add red onions; season with salt and pepper. Cook until softened, about 5 minutes. Add chopped peppers; season with additional salt. Cook until softened, about 5 minutes.

    3. Heat a medium nonstick skillet with remaining olive oil over medium-low heat. Add white onion and rosemary to skillet; season, to taste, with black pepper. Cook for 1 minute. Add wine. Cook for 5 minutes or until onions are translucent. Add tuna to skillet. Cook for 1 minute.  

    4. Add tuna mixture to the onions and pepper mixture. Add rigatoni, slowly adding about ¼ to ½ cup reserved pasta water until desired consistency is reached. Stir and cook over medium heat for about 1 minute.

      Hyvee Culinary Expert Tip
      Pasta water contains starches that leach during the cooking process. Use this starchy water to add a thick, rich texture to your pasta.
      HSTV EdItalianChef Edi, EdItalianHSTV Personality
    5. To serve, divide pasta between 4 serving plates. Garnish with shaved aged provolone cheese and additional fresh rosemary, if desired.

    Nutrition facts

    Servings

    690 Calories per serving

    Amounts Per Serving

    • Total Fat: 16g
    • Cholesterol: 40mg
    • Sodium: 50mg
    • Total Carbohydrates: 104g
    • Protein: 30g

    Daily Values

    0%
    Iron 35%
    0%
    Calcium 4%
    0%
    Vitamin D 0%
    0%
    Potassium 15%