Rigatoni Tonno

Foodservice Rigatoni Tonno 440X340

Rigatoni pasta tossed in extra virgin olive oil and garlic, topped with Genova Yellowfin Tuna, crisp cut red pepper, buttered asparagus and garnished with a fresh lemon wedge.


  • 6 ounces pasta
  • 1 (3 ounce) can Genova Yellowfin Tuna in Olive Oil
  • extra virgin olive oil
  • 2 ounces grated parmigiano or pecorino romano
  • 1/2 ounce minced garlic
  • 2-3 medium asparagus cut into 1-inch pieces (blanched but still firm)
  • heavy pinch of crushed red pepper
  • butter
  • lemon wedge


  1. Boil pasta
  2. Blanch asparagus
  3. Toss cooked pasta, asparagus and tuna in melted butter, olive oil, minced garlic and crushed red pepper
  4. Garnish with a lemon wedge