Tuna-Stuffed Rigatoni au Gratin
Instructions
Boil the pasta in salted boiling water, drain half-cooked, pour into a bowl and dress with a little oil to make it stick.
Water capers under running water and dry with a kitchen towel.
Drain the tuna from the oil, pour it in a blender, add the capers, washed and dried basil, olives, lemon zest and 3 tablespoons oil and blend at low speed until finely mash the ingredients.
Put the proceeds into a syringe (or a Pocket) by pastry chef with smooth bore nozzle off and with it filled the rigatoni, which fit as in 4 pirofiline oiled baking tray.
Fine chopped peeled garlic and mix it in a bowl with the bread crumbs, oregano, a pinch of salt and pepper and diluted with half a glass of olive oil.
Stir again, possibly adding more oil if the mixture is dry.
Sprinkle the rigatoni with the mix of breadcrumbs and cook in the oven at 180 degrees already warm for about 15 minutes, until the dough is golden brown.
Spent the time indicated, the baked pirofiline, garnish the rigatoni with fresh basil leaves and a few capers and serve.
Ingredients and dosing for 4 persons
- 300 g of type rigatoni pasta
- 300 g of tuna in olive oil
- 15 pitted black olives
- 1 tablespoon of salted capers
- 10 leaves of basil
- == 1 lemon (zest)
- 1 clove of garlic
- 1 teaspoon of dry oregano
- Olive oil extra virgin
- 1 tablespoon of breadcrumbs
- Salt
- Pepper
- To complete:
- Some leaves of basil
- Capers