Rigatoni comes from the Italian word "rigare", meaning to score lines or mark lines into something and is traditionally associated with southern and central Italy. Rigatoni are big tubes of pasta that are ridged on the outside, and smooth inside. These ridges are cleverly designed to help the pasta get a grip on the chunky sauce, and the large insides allow all our fresh tuna, or tonno, to nestle within the tubes.
Our Mediterranean tuna is sourced directly from Sicilia, where tuna-fishing has been an important industry for many centuries. In spite of industrial tuna farming, Sicily’s tonnarotti - tuna fishermen - are steadfast in their refusal to compromise on the traditions integral to their trade. At Pasta Evangelists, we share this faith in fresh, pairing Sicilian tonno with piennolo tomatoes, grown in the rich soils surrounding Mount Vesuvius. A scant scattering of crushed oregano crostini is all that is required to elevate this beautiful dish to celestial heights.
INGREDIENTS: (allergens in bold): Fresh pasta (Wheat flour, Egg, Durum wheat flour,
Water), yellow tomato, Onion, Extra virgin olive oil, Salt, Black pepper, tuna.
GARNISH INGREDIENTS: Origano crostini (wheat flour)
Download the recipe card